COQUILLES OF HALIBUT
Flake cold cooked halibut, and mix with Cream Sauce. Season with mushroom catsup, fill buttered individual shells, cover with fried bread-crumbs and heat thoroughly in the oven.
HALIBUT WITH CAPER SAUCE
Boil the halibut in salted and acidulated water. Pour over a Caper Sauce.
HALIBUT PUDDING
Three pounds of halibut, six eggs, one quarter pound butter, one quart sweet milk, two tablespoonfuls of corn-starch, one tablespoonful of flour. Skin and bone the fish and run through a meat-chopper. Add flour and corn-starch, mixing well. Add butter, rubbing all to a cream; next the eggs, one at a time, thoroughly beating after each one. Add milk gradually, one quarter teaspoonful pepper and one and one half teaspoonfuls of salt. Beat until it thickens. Grease and line a deep baking-pan with browned bread-crumbs. Fill with the fish mixture and sprinkle crumbs on top. Bake for an hour and a half in a moderate oven; cover at first, then remove the cover and let it brown well.
BOILED HALIBUT—I
Put two pounds of halibut into a saucepan and cover it with fresh water. Add a sliced onion, half a carrot sliced, two tablespoonfuls of vinegar, a small bunch of parsley, a pinch of powdered sweet herbs, and two tablespoonfuls of salt. Simmer until done, drain, and serve with melted butter to which a little anchovy paste has been added.
BOILED HALIBUT—II
Rub the fish with salt, sprinkle with lemon-juice, and keep in a cool place for an hour. Cover with cold water, bring quickly to the boil, and simmer until done. Serve with Egg Sauce.