DIRECTIONS FOR COOKING. 449 



clean white napkin over it ; if you intend serving the sauce over your 

 fish, dish it up without a napkin ; if not, dish it upon a napkin and 

 have ready some good sprigs of double parsley to garnish it with, and 

 serve very hot. 



HALIHUT X LA CREME. 



Cook the Halibut as above, and dish it without a napkin (but be care- 

 ful that it is well drained before you place it on the dish, and absorb 

 what water runs from the fish with a napkin, for that liquor would spoil 

 your sauce, and cause it to lose that creamy substance which it ought to 

 retain ; this remark applies to all kinds of fish that is served up with 

 the sauce over it) ; then put one pint of cream on the fire in a good- 

 sized stew-pan, and when it is nearly simmering add half-a-pound of 

 fresh butter, and stir it as quickly as possible until the butter is melted, 

 but the cream must not boil ; then add a liaison of three yolks of eggs, 

 season with a little salt, pepper, and lemou-juice, pour as much over 

 the Halibut as will cover it, and serve the remainder in a boat ; or 

 if not approved of, dish the fish on a napkin, garnish with parsley, 

 and serve the sauce in a boat. This sauce must not be made until the 

 moment it is wanted. 



HALIBUT SAUCE HOMARD. 



Cook the Halibut as before, then take an ounce of lobster spawn and 

 pound it in a mortar with a quarter of a pound of fresh butter, rub it 

 through a hair sieve with a wooden spoon upon a plate ; have ready a 

 pint of good melted butter nearly boiling, into which put the red butter, 

 and season with a teaspoonful of essence of anchovy, a little Harvey 

 sauce, cayenne pepper, and salt, then cut up the flesh of the lobster in 

 dice and put in the sauce ; serve it in a boat very hot. 



HALIBUT A LA HOLLANDAISE. 



Cook the Halibut as before, and dish without a napkin ; then put 

 the yolks of four eggs in a stew-pan with half-a-pound of fresh butter, 

 the juice of a lemon, half a teaspoonful of salt, and a quarter of one of 

 white pepper ; set it over a slow fire, stirring it the whole time quickly ; 

 when the butter is half melted take it ofi" the fire for a few seconds 

 (still keeping it stirred), till the butter is quite melted, then place it 



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