CHICKEN HALIBUT
(Baked and with Parmesan)
Boil some slices of halibut in court bouillon, lay in baking dish a border of potato croquette—either hard or shaped with hand. Have layer of bechamel on bottom of dish—then one of shredded fish, another layer of bechamel and one more of fish, finishing with the bechamel; sprinkle with bread crumbs and grated Parmesan. Pour over a little butter and brown in the oven.
With Parmesan. Prepare same and make solid paste by mixing together butter and Parmesan cheese with pinch paprika. Work well and roll out one-eighth inch thick. Cover last layer bechamel with this and brown in hot oven.
Bechamel Sauce. Prepare roux of butter and flour, let cook few minutes while stirring—not allow to color—remove to slower fire and leave it to cook 15 minutes. Then dilute gradually with half boiled milk.