1 tablespoon cooked chopped spinach
2/3 cup chicken stock
1 egg yolk
1 tablespoon heavy cream
Salt and pepper
Cook spinach with stock eight minutes. Rub through a purée strainer, reheat, add egg yolk slightly beaten, cream, and seasoning.
BROILED FISH, CUCUMBER SAUCE.
Serve a small piece of broiled halibut, salmon, or sword fish, with cucumber sauce.
Cucumber Sauce.—Pare one-half cucumber, grate and drain. Season with salt, pepper and vinegar.
BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE.
Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with salt and pepper, place in pan, cover with buttered paper and bake twelve minutes. Serve with,
Hollandaise Sauce.—Put yolk of one egg, one tablespoon butter, and one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a larger one containing water, and stir mixture constantly with wooden spoon until butter is melted. Then add one-half tablespoon butter, and as the mixture thickens another one-half tablespoon butter; season with salt and cayenne. This sauce is almost thick enough to hold its shape. One-eighth teaspoon of beef extract, or one-third teaspoon grated horseradish added to the first mixture gives variety to this sauce.
BAKED HALIBUT WITH TOMATO SAUCE.
Wipe a small piece of halibut, and sprinkle with salt and pepper. Put in a buttered pan, cover with a thin strip of fat salt pork gashed several times, and bake twelve to fifteen minutes. Remove fish to serving dish, discarding pork. Cook eight minutes one-third cup of tomatoes, one-fourth slice onion, one clove, and a few grains salt and pepper. Remove onion and clove and run through a sieve. Add a few grains soda and cook until tomato is reduced to two teaspoons. Pour around fish and garnish with parsley.