Put into a covered baking-pan, sprinkle
with chopped onion and a tablespoonful of melted butter, and add
a cupful of boiling water. Cover and cook until nearly done, then
uncover, sprinkle with crumbs, dot with butter, and bake brown.
Serve with Tartar Sauce.
BOILED HALIBUT STEAKS
Cover the steaks with court bouillon or hot water, and add a slice
each of carrot, onion, and celery, a bay-leaf, four cloves, six
peppercorns, and the juice of half a lemon. Simmer until done,
drain and serve with any preferred sauce.
[Page 193]
BOILED HALIBUT A LA BECHAMEL
Prepare Boiled Halibut according to directions previously given,
and serve with Bechamel Sauce, seasoning with salt, pepper, and
grated nutmeg. Add four tablespoonfuls of butter and a pinch of
sugar, and strain over the fish.
BOILED HALIBUT WITH PARSLEY SAUCE
Boil the halibut in salted and acidulated water. For the sauce
boil a cupful of chopped parsley for five minutes in a cupful of
water. Strain the water through a sieve, and thicken with a
tablespoonful of butter blended with a tablespoonful of flour.
Take from the fire, season with salt, pepper, and grated nutmeg,
add the yolks of two eggs well beaten, a little minced parsley,
two tablespoonfuls of butter, and a few drops of lemon-juice or
vinegar.
Pages:
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156