DIRECTIONS FOR COOKING. 453 



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, 

 jjlace 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 spoonfuls 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 pos- 

 sible. For the above purpose the Halibut should not exceed eight 

 pounds in weight. 



HALIBUT A LA GRATIN PROVENQALE. 



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

 spoonfuls of chopped onions, and two of chopped mushrooms into a stew- 

 pan with two tablespoonfuls of salad oil ; place it over a moderate 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 teaspoonful of Harvey sauce, one of essence of anchovy, 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 seasoned with pepper and salt, 

 then more sauce and fish again, finishing with sauce ; sprinkle bread- 

 crumbs over it and place it in a moderate oven half-an-hour, or till it is 

 very hot through, brown it lightly with the salamander and serve very 

 hot. The garlic may be omitted if objected to, but it would lose the 

 flavour from which it is named. 



HOW TO COOK WHITINGS. 



soyer's receipt for whitings, to fry them. 



Every person knows the delicacy of this fish, and its lightness as 

 food, especially invalids ; it is generally well received at all tables : to 

 frv them well, dry them in a cloth, then throw them in flour, egg and 



