Halibut=and=Cucumber Salad.
Ingredients.
- 1 pound of cooked halibut.
- 2 tablespoonfuls of oil.
- 1 tablespoonful of lemon juice.
- A few drops of onion juice.
- Salt and pepper.
- 2 pimentos.
- Lettuce.
- Cucumbers.
- French dressing.
Method.—Flake one pound of cooked halibut while hot, and marinate with the oil, lemon juice, onion juice, salt and pepper. When cold drain and mix with the pimentos, shredded, after cutting from the same a few star-shaped or other fanciful figures. Arrange heart leaves of lettuce in an upright position in the centre of a serving-dish, the fish and pimentos around the lettuce, and, around these, one large or two small cucumbers, cut in small cubes and mixed with French dressing. With salmon use capers instead of pimentos. Use enough dressing to moisten the cucumbers thoroughly.
Halibut Salad.
Steam a thick slice of chicken halibut, until the flesh separates easily from the bone. Remove the skin and bones without disturbing the shape of the fish. Marinate, while hot, with three tablespoonfuls of oil, one tablespoonful of vinegar or lemon juice, and salt and pepper. When cold put the fish on a serving-dish, and, using endive or Boston Market lettuce, put the ends of the leaves beneath the fish, so that the tops of the leaves will fall over upon the fish. Garnish the top with stars of mayonnaise. Between the leaves dispose sliced pim-olas and fans cut from small gherkins. Serve mayonnaise with the salad.
Fillets of Halibut in Aspic, with Cucumber=and=Radish Salad.
Ingredients.
- 2 slices of halibut, cut half an inch or less in thickness.
- 1 lobster (a pound and a half).
- 3 tablespoonfuls of butter.
- ¼ a cup of flour.
- ¼ a cup of cream.
- ¼ a cup of stock.
- A dash of paprica.
- 1 tablespoonful of lemon juice.
- 1 teaspoonful of chopped parsley.
- ¼ a tablespoonful of salt.
- 1 quart of aspic.
- Olives.
- A bunch of radishes.
- 2 cucumbers.
- French dressing.
Method.—Remove the skin and bone from the halibut, thus securing eight fillets. Season with salt, pepper, onion and lemon juice. Chop the lobster meat fine; melt the butter, cook in it the flour and seasonings, add the cream and lobster stock, and, when cooked, stir in the chopped lobster. When cool spread upon one side of the fillets, roll up the fillets and fasten with wooden toothpicks that have been dipped in melted butter. Bake on a fish-sheet about fifteen minutes, basting with butter melted in hot water.