DlKECTlUiS'S FOR COUKING. 4.51 



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

 pepper, two tablespoonfuls of essence of anchovies, two dozen of oysters 

 (blanched), two dozen of small mushrooms, two dozen quenelles, six 

 spoonfuls of milk, a teaspoonful of sugar, reduce it till about the thick- 

 ness of bechamel sauce, then add eight tablespoonfuls of cream and the 

 juice of a lemon, pour over the Halibut ; have ready twenty coriiions of 

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

 butter ; place them round the dish and pass the salamander over it and 

 serve. 



HALIBUT EN MATELOTE VliflRGE. 



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, come 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 whipt, 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. 



HALIBUT A LA RELIGIEUSE. 



Dress the Halibut as before, and cover Avith HoUandaise sauce ; 

 chop some Taragon chervil, and one French truffle, Avhich sprinkle 

 over it ; gax-nish with hard-boiled eggs cut in four lengthwise and laid 

 round. 



HALIBUT A LA CUiiilE (gRATINe). 



Put a quarter of a pound of flour in a stew-pan, mix it gently with 

 a quart of milk, be careful that it is not lumpy, then add two shalots, 

 a bunch of parsley, one bay-leaf, and a sprig of thyme tied together, for 

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

 quite white), then add a little grated nutmeg, a teaspoonful of salt and 

 a quarter ditto of pepper, place it over a sharp fire and stir it the whole 



