Boiled Halibut (Cold)—Vinaigrette Sauce
Cucumber Baskets Radishes
French Fried Potatoes—Boiled Sweet Corn
Frozen Apricots—Sultana Cake
Demi Tasse
Iced Tea
BOILED HALIBUT—COLD
Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice; the acid preserves the whiteness of the fish. Boil until the flesh leaves the bones (about thirty-five minutes). Drain and remove from cheese cloth. Pick out bones and remove skin. Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress. Set a cucumber basket at intervals (one for each guest), and serve with
VINAIGRETTE SAUCE
1 teaspoon salt.
1/8 teaspoon black pepper.
Few grains cayenne.
1 tablespoon Tarragon vinegar.
2 tablespoons Malt vinegar.
½ cup Olive oil.
1 tablespoon chopped olives.
1 tablespoon chopped pickle.
1 tablespoon chopped green or red pepper.
1 teaspoon chopped parsley.
1½ teaspoons chopped chives.
Process: Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thoroughly. Chill and pour over Boiled Halibut.
CUCUMBER BASKETS
Select long cucumbers of uniform thickness (three cucumbers will make six baskets), cut a slice from both the stem and blossom ends, pare and cut in halves crosswise; cut from each piece a section so as to form a handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush each basket over lightly with olive oil and sprinkle with finely chopped garden cress or parsley. Fill the baskets with Mayonnaise Dressing or Sauce Tartare (see recipe [Page 84]). Chill and serve in nests of peppergrass or lettuce heart leaves.
FRENCH FRIED POTATOES