crumbs are brown.

FILLETS OF HALIBUT WITH POTATO BALLS

Cut the solid meat into fillets, seasoning with salt, pepper, onion-
and lemon-juice. Brown slightly in pork fat, then place in a
baking-dish. Prepare a Cream Sauce, adding to it a slice each of
carrot and onion, a bay-leaf, and minced parsley and grated nutmeg
to season. Strain over the fish and bake for twelve minutes. Serve
with a border of steamed potato balls.

FRIED FILLETS OF HALIBUT--I

Prepare the fillets according to directions previously given and
soak for an hour in a marinade of oil, vinegar, and minced onion.
Drain, dip in batter, then in crumbs, and fry in deep fat.

[Page 189]
FRIED FILLETS OF HALIBUT--II

Clean and fillet the fish. Dip into beaten egg, then into crumbs,
and fry in deep fat. Serve with melted butter, lemon-juice, and
minced parsley.

MAYONNAISE OF HALIBUT WITH CUCUMBERS

Boil or steam halibut steaks according to directions previously
given. Remove the skin, cover with thinly sliced cucumbers, and
pour over a Mayonnaise dressing.

HALIBUT LOAF

Cook together two tablespoonfuls of butter and one tablespoonful of
flour. Add half a can of chopped mushrooms, two cupfuls of chopped
cooked halibut, pepper, salt, onion-juice, and anchovy paste to
season, and two eggs beaten smooth with four tablespoonfuls of
cream. Pour into a buttered mould, cover set into a pan of hot water
and cook steadily for an hour. Turn out and garnish with potato
balls.

HALIBUT AND EGGS

Flake a pound of cooked halibut and mix with six eggs well beaten.
[Page 190]
Season with salt and pepper and cook in butter, stirring constantly
until the eggs set. Serve on buttered toast.

HALIBUT IN RAMEKINS

Prepare the fish according to directions given for Halibut in Cucumbers.
Fill buttered individual dishes, cover with crumbs, dot with butter,
and bake in the oven.

HALIBUT FISH BALLS

Flake cold cooked halibut and mix with an equal quantity of mashed
potatoes beaten very light with egg. Season with salt, pepper, and
melted butter. Shape into balls, dip into melted butter, dredge
with flour, and fry in deep fat.

BREADED HALIBUT

Prepare according to directions given for Halibut a la Creole--I,
sprinkling with minced parsley as well as garlic. Cover with crumbs,
dot with butter, and bake in the oven.

COQUILLES OF HALIBUT

Flake cold cooked halibut, and mix with Cream Sauce. Season with
mushroom catsup, fill buttered individual shells, cov