ake cold cooked halibut. Make a forcemeat of bread-crumbs, the
yolks of two eggs, a tablespoonful of melted butter, and salt,
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paprika, grated onion, and minced parsley to season. Mix the fish,
moisten with oyster liquor, and fill buttered individual shells.
Cover with crumbs, season with salt and pepper, dot with butter,
and brown in the oven.

DEVILLED HALIBUT--II

Flake a pound of cooked halibut. Mix together the pounded yolks
of three hard-boiled eggs, one tablespoonful of olive-oil, two
teaspoonfuls of sugar, a teaspoonful of made mustard, a pinch of
cayenne, a teaspoonful of salt, a teaspoonful of Worcestershire
sauce, half a teaspoonful of anchovy paste, and enough vinegar
to make a smooth paste. Mix thoroughly with the fish, and garnish
with hard-boiled eggs sliced or quartered.

MOULDED HALIBUT WITH GREEN PEAS

Chop a pound of raw halibut very fine. Add to it the yolk of an
egg well beaten, and salt, red and white pepper to season. Add
a teaspoonful of corn-starch rubbed smooth with two thirds of a
cupful of milk and one third of a cupful of cream, whipped solid.
Fill buttered individual moulds, put into a pan of hot
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water, and bake in a slow oven for twenty minutes. Turn out on a
platter and surround with cooked peas, reheated in Cream Sauce.

SANDWICHES OF CHICKEN HALIBUT

Cut chicken halibut into thin fillets. Put together in pairs with
chopped oysters between, rubbed to a paste with seasoned crumbs
and cream. Rub with melted butter, sprinkle with lemon-juice, and
season with salt and pepper. Put into a shallow pan with half a
cupful of white wine, and bake for twenty minutes. Arrange on a
platter, sprinkle with minced parsley, and serve with Hollandaise
Sauce.

TURBANS OF HALIBUT

Have a slice of halibut cut two inches thick. Take off the skin
and cut into cylinders with a small tin baking-powder box. Steam
until firm and serve with a Cream Sauce flavored with parsley and
lemon. Or, bake in milk and serve with Cream Sauce, using stewed
and strained tomato for half of the liquid.

HALIBUT AND LOBSTER A LA HOLLANDAISE

Reheat equal quantities of boiled and flaked lobster and halibut
in Hollandaise Sauce.

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HALIBUT STEAK A LA JARDINIERE--I

Soak halibut steaks for an hour in salt and water. Wipe dry and rub
with melted butter. Butter a china baking-dish, sprinkle chopped
onion on the bottom and put in the steaks. On top put a boiled
carrot cut into dice, half