Turn out and garnish with potato
balls.
HALIBUT AND EGGS
Flake a pound of cooked halibut and mix with six eggs well beaten.
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Season with salt and pepper and cook in butter, stirring constantly
until the eggs set. Serve on buttered toast.
HALIBUT IN RAMEKINS
Prepare the fish according to directions given for Halibut in Cucumbers.
Fill buttered individual dishes, cover with crumbs, dot with butter,
and bake in the oven.
HALIBUT FISH BALLS
Flake cold cooked halibut and mix with an equal quantity of mashed
potatoes beaten very light with egg. Season with salt, pepper, and
melted butter. Shape into balls, dip into melted butter, dredge
with flour, and fry in deep fat.
BREADED HALIBUT
Prepare according to directions given for Halibut a la Creole--I,
sprinkling with minced parsley as well as garlic. Cover with crumbs,
dot with butter, and bake in the oven.
COQUILLES OF HALIBUT
Flake cold cooked halibut, and mix with Cream Sauce. Season with
mushroom catsup, fill buttered individual shells, cover with fried
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bread-crumbs and heat thoroughly in the oven.
HALIBUT WITH CAPER SAUCE
Boil the halibut in salted and acidulated water. Pour over a Caper
Sauce.
HALIBUT PUDDING
Three pounds of halibut, six eggs, one quarter pound butter, one
quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful
of flour.
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