45£ APPEI^DIX. 



time, boil it till it forms rather a thickisli paste, then take it off the fire 

 and add half-a-pound of fresh butter and the yolks of two eggs, mix 

 them well into the sauce and pass it through a tammie, then having the 

 remains of a Halibut left from a previous dinner, you lay some of the 

 sauce on the bottom of a dish, then a layer of the Halibut, without any 

 bone, season it lightly with pepper and salt, then put another layer of 

 sauce, then fish and sauce again until it is all used, finishing with sauce; 

 sprinkle the top lightly with bread-crumbs and grated Parmesan cheese; 

 put it in a moderate oven half-an-hour, give it a light brown colour with 

 the salamander, and serve it in the dish it is baked in. 



HALIBUT A LA POISSONIERE. 



Boil a Halibut as before, and take it up when only one-third cooked, 

 then put in a large saute-pau or baking-sheet forty button onions 

 peeled and cut in rings, two ounces of butter, two glasses of port wine, 

 the peel of half a lemon, and four spoonfuls of chopped mushrooms, 

 then lay in the Hahbut, and cover with a quart of brown sauce, set it in 

 a slow oven for an hour, then take it out and place it carefidly on a 

 dish, place the fish again in the oven to keep it hot, then take the 

 lemon-peel out of the sauce and pour the sauce into a stew-pan, reduce 

 it till rather thick, then add twenty muscles (blanched), twenty heads 

 of mushi'ooms, and about thirty fine prawns ; when ready to sei-ve add 

 one ounce of anchovy butter, a tablespoonful of sugar, and a little 

 cayenne pepper, stir it in quickly, but do not let it boil ; pour the sauce 

 over the fish, and serve very hot. 



HALIBUT A LA CREME d'aNCHOIS. 



Boil the Halibut and dish it without a napkin, then pour the following- 

 sauce over it and serve immediately : Put a quart of melted butter into 

 a stew-pan, place it on the fire, and when nearly boiling add six ounces 

 of anchovy butter, and four spoonfuls of wdiipt cream, mix it quickly, but 

 do not let it boil ; when poured over the fish sprinkle some chopped 

 capers and gherkins over it. 



SMALL HALIBUT A LA MEUNIERE. 



Crimp the Halibut by making incisions with a sharp knife, about an 

 inch apart, in the belly part of the fish, then rub two tablespoonfuls of 



