348 APPENDIX. C. 



cayenne pepper, stir it in quickly, but do not let 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 Provenpale. 



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

 tablespoonsful of chopped onions, and two of chopped mushrooms into 

 a stow-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 teaspoonful of Harvey sauce, one of essence of an- 

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

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



