a dozen sliced tomatoes, a shredded
green pepper, and half a cupful of green peas. Add enough salted
boiling water to keep the fish from scorching, put a tablespoonful
of butter on top, cover, and bake until done. Drain the liquor
carefully from the pan, add three tablespoonfuls of white wine,
and thicken with a teaspoonful of butter rolled in browned flour.
Serve separately as a sauce.

HALIBUT A LA JARDINIERE--II

Cover two slices of halibut with a chopped onion, two tomatoes
sliced, a shredded and seeded green pepper, a dozen chopped almonds,
a tablespoonful of melted butter, and salt to season. Bake for
half an hour, pour over the sauce from the pan, and serve.

HALIBUT IN CUCUMBERS

Cook the halibut until tender in court bouillon, drain, and flake
with a fork. Make a Cream Sauce, seasoning with curry powder. Pare,
cut in halves, and parboil in beef stock
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as many cucumbers as are required. Scoop out the inside of each
half, fill with the creamed fish, cover with crumbs, dot with butter,
and bake in the oven until the cucumbers are soft. Serve with a
garnish of lemon and parsley.

HALIBUT WITH ANCHOVY SAUCE

Four tablespoonfuls of butter, four tablespoonfuls of flour, one
eighth teaspoonful of pepper, one half teaspoonful of salt, two
hard-boiled eggs chopped, two cupfuls of cream, two drops of tabasco,
one teaspoonful of anchovy essence, one and one half cupfuls of
cold cooked halibut, flaked. Mix the ingredients in the order given
and cook for ten minutes. Serve with brown bread spread with cheese
and chopped olives.

HALIBUT AU GRATIN

Flake cold cooked halibut and mix with an equal quantity of Cream
Sauce. Put into buttered individual shells, sprinkle with crumbs,
dot with butter, and brown in the oven.

ESCALLOPED HALIBUT

Prepare the fish according to directions given in the preceding
recipe, and add the yolks of two eggs well beaten. Fill a baking-dish,
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using alternate layers of fish and grated cheese. Cover with crumbs,
dot with butter, and brown in the oven.

HALIBUT STEAK A LA FLAMANDE

Butter a baking-pan, sprinkle with chopped onion, and lay a halibut
steak upon it. Pour over the beaten yolk of an egg, season with salt
and pepper, add the juice of half a lemon, and one tablespoonful
of butter cut into small pieces. Bake for thirty minutes. Add to
the liquid remaining in the pan enough boiling water to make the
required quantity of sauce, and thicken it with brown