Cover, cook slowly, and then drain. Cook together two tablespoonfuls
each of butter and flour, add a quart of milk and cook until thick,
stirring constantly. Take from the fire, add the yolks of four
eggs well beaten and half a cupful of grated cheese. Put into a
buttered baking-dish a layer of fish, cover it with sauce, and repeat
until the dish is full, having sauce on top. Sprinkle thickly with
crumbs and grated cheese, dot with butter, and bake in a moderate
oven.
BREADED HALIBUT STEAKS
Dip halibut steaks into egg and bread crumbs, and broil on a buttered
gridiron, basting with melted butter or olive-oil.
HALIBUT TIMBALES
Chop fine a slice of raw halibut, and rub it through a sieve. Season
one cupful of the pulp with salt, red pepper, and onion-juice,
then add gradually the stiffly beaten whites of four eggs, and
one cupful of whipped cream. Fill buttered timbale moulds, cover
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with buttered paper, and bake for fifteen minutes in a pan of hot
water. Turn out and serve with any preferred sauce.
HALIBUT a LA POULETTE
Melt one fourth of a cupful of butter, and season it with salt,
pepper, grated onion, and lemon-juice. Dip prepared fillets of halibut
into it, roll up, and fasten with a wooden toothpick.
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