DIUKCTlONs Fo|{ (OoKINiJ. I |-.i 



elcnn white nnpkin over it ; if you intend serving the snuee over vour 

 fish, tli.sh it up without a napkin ; if not, tlish it upon n nnpkin nml 

 Imve rea«lj some j;oo<l sprigs of th)uhl«' parsley to garnish it with, and 

 *er%-e very hot. 



IlAI.im'T .\ I.A f IlKMR. 



Cook the Ilnlihut as ahovc, and dish it witliout a. napkin (l)ut ho eare- 

 ful that it is well drained hefore you place it on the dish, and ahsorh 

 what water runs from the fish with a napkin, for that Tnpior would spoil 

 your sauce, and cause it to lose that creamy suhstanee which it ought to 

 retain ; this renmrk applies to all kinds of fish that is served uji with 

 the sauce over it) ; then put one pint of cream on the fire in a good- 

 sized stew-pan, and when it is nearly sitnmering adil half-a-pound of 

 fresh butter, and stir it as (juickly as possible until the butter is melteil. 

 but the cream must not bnil ; then add a liaison of three yolks of eggs, 

 season with a little salt, pepj-er, and lemonjuice, pour as much over 

 the Halibut as will cover it, and serve tlie remainder in a boat ; or 

 if not approved of, dish the fish on a napkin, garnish with jmrsley, 

 and sene the sauce in a boat. This sauce must not be matle until the 

 moment it is wante<l. 



HM.intT s\t< K IIOMAUn. 



Cook the Halibut as before, then take an ounce of lobster spawn and 

 pouml it in a mortar with a quarter of a |>ound of fresh butter, rub it 

 through a hair sieve with a wooden spoon upon a plate ; have 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 

 «auce, cayenne pepper, and salt, then cut up the flesh of the lobster in 

 dice and put in the lauce ; serve it in a liont very hot. 



llALinrT \ LA ilOLLANDAlHR. 



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

 the yolks of four eggs in a «tew.pan with half-a-pound of fresh butter, 

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

 white pepper : wt it orcr a Mow fire, stirring it the whole time quickly: 

 when the butter is half melte<l take it off the fire for a few seconds 

 («till keeping it Ktirred). till the butter \n quite meltcHl, then place it 



