ulated water. For the sauce
boil a cupful of chopped parsley for five minutes in a cupful of
water. Strain the water through a sieve, and thicken with a
tablespoonful of butter blended with a tablespoonful of flour.
Take from the fire, season with salt, pepper, and grated nutmeg,
add the yolks of two eggs well beaten, a little minced parsley,
two tablespoonfuls of butter, and a few drops of lemon-juice or
vinegar. Strain over the fish and serve.

CARBONADE OF HALIBUT

Skin the halibut and cut into large cubes. Dip into melted butter,
seasoned with salt, pepper, and onion-juice, then into beaten egg,
then into crumbs. Put into a buttered
[Page 194]
baking-pan, spread with egg and butter, and cook in a hot oven for
twelve minutes. Serve with Hollandaise Sauce.

FRIED HALIBUT--I

Cut into steaks, and saute in butter in a frying-pan, or dip in
egg and crumbs and fry in deep fat.

FRIED HALIBUT--II

Season halibut steaks with salt and pepper, dredge with flour, and
saute in salt pork fat. Serve the pork with the fish.

FRIED HALIBUT--III

Soak halibut steaks for an hour in a marinade of oil and vinegar.
Drain, dredge with seasoned flour, dip in beaten egg, then in seasoned
crumbs. Fry in deep fat.

[Page 195]
FRIED HALIBUT WITH TOMATO SAUCE

Remove the skin and bones from small halibut steaks, dip in milk,
roll in seasoned flour, and fry light brown. Serve with a sauce
of stewed, strained, and seasoned tomatoes thickened with butter
and flour, cooked together.

ESCALLOPED HALIBUT AU PARMESAN

Cut in thin slices four pounds of halibut meat. Put into a buttered
pan with salt, pepper, grated nutmeg, and chopped onions to season.
Cover, cook slowly, and then drain. Cook together two tablespoonfuls
each of butter and flour, add a quart of milk and cook until thick,
stirring constantly. Take from the fire, add the yolks of four
eggs well beaten and half a cupful of grated cheese. Put into a
buttered baking-dish a layer of fish, cover it with sauce, and repeat
until the dish is full, having sauce on top. Sprinkle thickly with
crumbs and grated cheese, dot with butter, and bake in a moderate
oven.

BREADED HALIBUT STEAKS

Dip halibut steaks into egg and bread crumbs, and broil on a buttered
gridiron, basting with melted butter or olive-oil.

HALIBUT TIMBALES

Chop fine a slice of raw halibut, and rub it through a sieve. Season
one cupful of the pulp with salt, red pepper, and onion-juice,
then add graduall