34G APPENDIX. — C. 



Halibut en matelote Normande. 



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

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

 ter a saute-pan, large enough to lay the Halibut in quite flat, and put 

 three tablespoonsful of chopped eschalots, 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 

 over with white sauce, start it to boil over a slow fire, then put it into 

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

 if the skewer goes through 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 

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

 it through a tammie into a clean stew-pan, and add a little cayenne 

 pepper, two tablespoonsful of essence of anchovies, two dozen of oys- 

 ters, blanched, two dozen of small mushrooms, two dozen quenelles, 

 six spoonsful of milk, and a teaspoonful of sugar, reduce it tUl about 

 the thickness of buchamel sauce, then add eight tablespoonsful of 

 cream and the juice of a lemon, pour over the Halibut ; have ready 

 twenty cordtons of bread cut triangularly from the crust of a French 

 roll, and fried in butter ; place them round the dish, and pass the sala- 

 mander over it, and serve. 



Halibut en matelote vierge. 



Boil a Halibut as 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, some 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 clean stew-pan, and colander over the tammie, pass the sauce, 

 take the meat off the sole and rub it through the tammie with two 

 spoons into the sauce, add half a pint of broth, boil it again until it is 

 rather thick, season with a teaspoonful of salt, one of sugar, the juice 

 of a lemon, and finish with half-a-pint of cream whipped, mix it quickly 

 and pour over the fish ; garnish with white-bait and fried oysters, that 

 have been egged and bread-crumbed ; or if there is no white-bait, 

 smelts will do. 



