How to Cook Fish

by Myrtle Reed

HALIBUT AND LOBSTER À LA HOLLANDAISE

Reheat equal quantities of boiled and flaked lobster and halibut in Hollandaise Sauce.

HALIBUT STEAK À LA JARDINIÈRE—I

Soak halibut steaks for an hour in salt and water. Wipe dry and rub with melted butter. Butter a china baking-dish, sprinkle chopped onion on the bottom and put in the steaks. On top put a boiled carrot cut into dice, half a dozen sliced tomatoes, a shredded green pepper, and half a cupful of green peas. Add enough salted boiling water to keep the fish from scorching, put a tablespoonful of butter on top, cover, and bake until done. Drain the liquor carefully from the pan, add three tablespoonfuls of white wine, and thicken with a teaspoonful of butter rolled in browned flour. Serve separately as a sauce.