348 APPENDIX. C. 



cayenne pepper, stir it in quickly, but dn not lot 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 follow- 

 ing 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 spoonsful of whipped 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 tablespoonsful of 

 chopped onions and four of salt into the incisions, pour a little salad 

 oil over it, and dip it in flour, then put it on a gridiron a good distance 

 from the fire — the belly downwards — let it remain twenty minutes, 

 then turn it by placing another gridiron over it, and turning the fish 

 over on to it, place it over the fire for about twenty-five minutes, or 

 longer if required ; when done place it upon a dish and have ready 

 the following sauce : put six ounces of butter in a stew-pan, with ten 

 spoonsful of melted butter, place it over the fire, moving the stew- 

 pan round when very hot, but not quite in oil, add a liaison of two 

 yolks of eggs, a little pepper, salt, and the juice of a lemon, mix it 

 quickly, and pour over the fish ; serve directly and very hot. The 

 fish must be kept as white as possible. For the above purpose the 

 Halibut should not exceed eight pounds in weight. 



Halibut a la gratin Provencale. 



This dish is made from fish left from a previous dinner. Put two 

 tablespoonsful of chopped onions, and two of chopped mushrooms into 

 a stew-pan with two tablespoonsful of salad oil ; place it over a mode- 

 rate fire five minutes, stirring it with a wooden spoon ; then add three 

 pints of brown sauce, and reduce it one-third, then add a clove of 

 scraped garlic, a teaspoouful of Harvey sauce, one of essence of an- 

 chovy, a little sugar, a little cayenne, and two yolks of eggs, pour a 

 little sauce on the dish you serve it on, then a layer of fish lightly 



