APPENDIX. C. 347 



Halibut a la Religieuse. 



Dress the Halibut as before, and cover with Hollandaise sauce ; 

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

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

 round. 



Halibut d la Creme ; graline. 



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 escha- 

 lots, a bunch of parsley, one bay-leaf, and a sprig of thyme tied toge- 

 ther, for if put in loose it would spoil the color 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 time, boil it till it forms rather a thickish paste, then take 

 it off the fire and add half-a-pound of fresh butter and the yolks of two 

 eggs, mix them well into the sauce and pass it througe a tammie ; then 

 having the remains of a Halibut left from a previous dinner, you lay 

 some of the sauce on the bottom of a dish, then a layer of the Halibut, 

 without any bone, season it lightly with pepper and salt, then put 

 another layer of sauce, then fish and sauce again until it is all used,, 

 finishing with sauce ; sprinkle the top lightly with bread-crumbs and' 

 grated Parmesan cheese ; put it in a moderate oven half an hour, give 

 it a light brown color with the salamander, and serve it in the dish it is 

 baked in. 



Halibut d la Poissoniere. 



Boil a Halibut as before, and take it up when only one-third cooked, 

 then put in a large saute -pan or baking-sheet forty button onions 

 peeled and cut in rings, two ounces of butter, two glasses of port wine, 

 the peel of half a lemon, and four spoonsful of chopped mushrooms, 

 then lay in the Halibut, and cover with a quart of brown sauce, set it in 

 a slow oven for an hour, then take it out and place it carefully on a 

 dish, place the fish again in the oven to keep it hot, then take the 

 lemon-peel out of the sauce and pour the sauce into a stew-pan, reduce 

 it till rather thick, then add twenty muscles, (blanched,) twenty heads 

 of mushrooms, and about thirty fine prawns ; when ready to serve add 

 one ounce of anchovy butter, a tablespoonful of sugar, and a little 



