- 1½ lbs. fresh halibut
- 1 teaspoonful salt
- A few grains red pepper
- 1 gill (½ cup) whipping cream
- 5 egg whites
- 1 tablespoonful chopped parsley
Put the fish through a meat-chopper, add to it the parsley, salt, red pepper, whipped cream, and the whites of eggs stiffly beaten.
Mix carefully and turn into a well-buttered earthenware mold, cover, and steam steadily for half an hour.
Serve with egg sauce.
LOBSTER NEWBURG
- 1 lobster
- ½ pint (1 cup) cream
- 3 egg yolks
- 1 heaping tablespoonful (1 oz.) butter
- 1 wineglassful sherry wine
- Salt and red pepper to taste
Take the meat from a boiled lobster and cut it into dice; sauté it in the butter, then add the seasonings, sherry wine, and the yolks of eggs mixed with the cream.
Stir until the mixture begins to thicken, then remove it from the fire and serve at once in hot ramequins.
MACKEREL WITH TOMATOES
- 1 medium sized mackerel
- 1 lb. skinned tomatoes
- 1 wineglassful sherry wine
- 2 heaping tablespoonfuls (2 ozs.) butter
- 1 slice onion
- Juice ½ lemon
- ½ pint (1 cup) stock
- 1 teaspoonful powdered herbs
- ½ cupful bread crumbs
- Salt and pepper
- 1 tablespoonful chopped parsley