HALIBUT WITH CHEESE.
Sprinkle a small fillet of halibut with salt and pepper, brush over with melted butter, place in pan and bake twelve minutes. Remove to serving dish and pour over it the following sauce:
Heat two tablespoons cream, add one-half egg yolk slightly beaten, and when well mixed one tablespoon grated cheese. Season with salt and paprika.
FINNAN HADDIE À LA DELMONICO.
Cover a small piece of finnan haddie with cold water, place on back of range and allow water to heat gradually to boiling point, then keep below boiling point for twenty minutes. Drain, rinse thoroughly, and separate into flakes; there should be two tablespoons. Reheat over hot water with one hard boiled egg thinly sliced in two tablespoons heavy cream. Season with salt and paprika, add one teaspoon butter and sprinkle with finely chopped parsley.
FILLET OF HADDOCK WITH WINE SAUCE.
Remove skin from a small piece of haddock, put in a buttered baking pan, pour over it one teaspoon melted butter, one tablespoon white wine, and a few drops, each, of lemon juice and onion juice. Cover and bake. Remove to serving dish, and to liquor in pan add one tablespoon cream and one egg yolk slightly beaten. Season with salt and pepper. Strain over fish, and sprinkle with finely chopped parsley.
SMELTS WITH CREAM SAUCE.
Clean two selected smelts and cut five diagonal gashes on sides of each. Season with salt, pepper, and lemon juice. Cover and let stand ten minutes. Roll in cream, dip in flour, and sauté in butter. Remove to serving dish, and to fat in pan add two tablespoons cream. Cook three minutes, season with salt, pepper, and a few drops lemon juice. Strain sauce around smelts and sprinkle with finely chopped parsley.
SMELTS À LA MAÎTRE D'HOTEL.