Strain over the fish and serve.
CARBONADE OF HALIBUT
Skin the halibut and cut into large cubes. Dip into melted butter,
seasoned with salt, pepper, and onion-juice, then into beaten egg,
then into crumbs. Put into a buttered
[Page 194]
baking-pan, spread with egg and butter, and cook in a hot oven for
twelve minutes. Serve with Hollandaise Sauce.
FRIED HALIBUT--I
Cut into steaks, and saute in butter in a frying-pan, or dip in
egg and crumbs and fry in deep fat.
FRIED HALIBUT--II
Season halibut steaks with salt and pepper, dredge with flour, and
saute in salt pork fat. Serve the pork with the fish.
FRIED HALIBUT--III
Soak halibut steaks for an hour in a marinade of oil and vinegar.
Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned
crumbs. Fry in deep fat.
[Page 195]
FRIED HALIBUT WITH TOMATO SAUCE
Remove the skin and bones from small halibut steaks, dip in milk,
roll in seasoned flour, and fry light brown. Serve with a sauce
of stewed, strained, and seasoned tomatoes thickened with butter
and flour, cooked together.
ESCALLOPED HALIBUT AU PARMESAN
Cut in thin slices four pounds of halibut meat. Put into a buttered
pan with salt, pepper, grated nutmeg, and chopped onions to season.
Pages:
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157