450 APPENDIX. 



again on the fire till 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 seasoning 

 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 from 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- 

 spoonfuls 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 ^f 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. 



HALIBUT EX MATELOTE NORMANDE. 



Procure a smallish Halibut, one weighing about ten pounds would be 

 the best ; cut off part of the fins, and make an incision in the back, 

 butter a sautt'-pan (large enough to lay the Halibut in quite flat), and 

 put three tablespoonfuls of chopped shalots, three glasses of sherry or 

 Madeira, half a teaspoonful of salt, a little white pepper, and about 

 half-a-pint of white broth into it, then lay in the Halibut and cover it 

 o\er with white sauce, start it to boil over a slow fii'e, then put it into 

 a moderate oven about an hour, try whether it is done with a skewer ; 

 if the skewer goes througli it easily it is done, if not, bake it a little 

 longer, then give it a light brown tinge with the salamander, place the 

 fish upon a dish to keep it hot, then put a pint of white sauce in the 

 sautc-pan and boil it fifteen minutes, stirring it all the time, then pass 



