I'lKij I n'.N^ I <ii; < ooKINC. |:,| 



ii tliruugh a tuiiiiuic into a cleau &tew-|iaii, aiul udtl u liitlc cayenne 

 pfjijiiT, two tablc:»|>uonrul:i of cssfiicu of anchovies, two dozen of ovstern 

 (blanclieili, two ilozen of bniuil niuslirooin:), two dozen tiueuclles, six 

 !«l>oonfuls of uiilk, a teaspoonful of .sugar, reduce it till about the thick- 

 ness of bevhafuel sauce, tluri add ei^ht tables|)o<>nfuls of cream and the 

 juice of a luiuou, |)our over the Halibut : have ready twenty corAtons of 

 bread cut triangularly from the crust of a French roll, and fried in 

 butter ; jdacc them round the dish and jmss the salamander over it ami 

 serve. 



HALUllT EN MATKLOTK VlKKliK. 



Hoil a Halibut aa before, dish it up without a napkin, and have ready 

 the following sauce : Chop two onions very fine and put them in a stew- 

 pan with four glasses of sherry, a sole cut in four pieces, two cloves, one 

 blade of mace, a little grated nutmeg, tome parsley, and one bay-leaf; 

 boil altogether five minutes, then add a quart of white sauce, boil twenty 

 minutes, stirring all the time, then put a tammie over a cican stew-pan. 

 and colander over the tammie, pass the sauce, take tl>e meot off the 

 sole and rub it through tlie tammie with two .spoons into the sauce, nd»l 

 half a pint of broth, boil it again until it is rather thick, season with a 

 tea.sjHjnnful of salt, one of sugar, the juice of a lemon, and fini.^h with 

 half-a-piut of cream whipt. mix it cjuickly and pour over the fish ; 

 garnish with white-bait and fried oysters (that have been egged ami 

 bread-crumbed), or if there i? no white-bait, smelts will do. 



HALIBUT X LA UKLIGIKl'MK. 



Drc&s the Halibut as before, and cover with Hollandaise sauce ; 

 chop son»e Taragon chervil, and one French truHle, which sprinkle 

 over it ; naniisb with hard-boiled eggs cut in four length wine and laid 

 round. 



llALIJIirr X LA CHKME (ghatlxk). 



I'ut u quarter of a [M^und of Hour in a stew-pan, miji it gently with 

 a quart of milk, be careful that it is not lumpy, then add two phalot.s. 

 a bunch of parsley, one bay-leaf, and a eprig of thyme tied together, ft>r 

 if put in loose it would spoil the colour of your »aucu (which should be 

 quite white), then add a little grated nutmeg, a tca»po«mful of salt and 

 a i|uartcr ditto of |>cpp«.'r. place it over a sharp tire and stir it the whole 



