APPENDIX. C. 345 



ready a pint of good melted butter nearly boiling, into which put the 

 red butter, and season with a teaspoonful of essence of anchovy, a 

 little Harvey sauce, cayenne pepper, and salt, then cut up the flesh of 

 the lobster in dice and put in the sauce ; serve it in a boat very hot. 



Halibut a la Hollandaise. 



Cook the Halibut as before, and dish without a napkin ; then put 

 the yolks of four eggs in a stew-pan with half-a-pound of fresh butter, 

 the juice of a lemon, half a teaspoonful of salt, and a quarter of one of 

 white pepper ; set it over a slow fire, stirring it the whole time quickly ; 

 when the butter is half-melted take it off" the fire for a few seconds, 

 still keeping it stirred, till the butter is quite melted, then place it 

 again on the fire tUl it thickens, then add a quart of melted butter, stir 

 it again on the fire, but do not let it boil, or it would curdle and be 

 useless ; then pass it through a tammie into another stew-pan, make it 

 hot in the bain marie, stirring all the time ; pour it over the fish or 

 serve in a boat. The sauce must be rather sharp ; add more season- 

 ing if required. 



Halibut a la Mazarine. 



Cook the fish as above, then have all the spawn from two fine hen 

 lobsters ; if not sufficient, get some live spawn fron^ the fishmonger's, 

 making altogether about two ounces ; pound it well in the mortar and 

 mix it with half-a-pound of fresh butter, rub it through a hair sieve, 

 place it upon ice until firm, then put it in a stew-pan with the yolks 

 of four eggs, a little pepper, half a teaspoonful of salt, and four table- 

 spoonsful of lemon-juice, place it over the fire, and proceed as for the 

 sauce Hollandaise, adding the same quantity of melted butter, and two 

 teaspoonfuls of essence of anchovy, pass it through a tammie into a 

 clean stew-pan to make it hot, dish the fish without a napkin, soaking 

 up the water in the dish with a clean cloth, and pour the sauce over 

 it ; be careful the sauce does not boil, or it will curdle. 



This dish is one of the most elegant, and is the best way of dressing 

 a Halibut ; for I have always remarked, that notwithstanding its sim- 

 plicity, it has given the greatest satisfaction, both for its delicateness 

 and appearance, causing no trouble — only requiring care. 



