MOLDED HALIBUT

Chop 1 pound uncooked fish, weighed after skin and bone
have been removed, then pass through a sieve. Cook a cupful of
bread crumbs (centre of loaf) with 1 cupful cream to a smooth
paste and add gradually to the fish pulp, with 1 teaspoonful salt,
Y% teaspoonful white pepper and ™% teaspoonful onion juice; then
fold into the mixture the stiffly beaten whites of 3 eggs. Pour
mixture into a buttered mold and bake, standing in pan of hot
water about 40 minutes. Serve with Hollandaise or tomato sauce.

FILLET OF HALIBUT A LA POULETTE

Remove skin and bones from thin slices of fish, season with
salt, pepper, lemon juice and a thin piece of onion on each slice.
Let stand % hour, remove the onion. Brush slices with butter,
roll up and fasten with skewer. Brush with butter, roll in flour
and bake 20 minutes. Serve with thin white sauce, garnish with
parsley and hard boiled eggs put through sieve.

HOLLENDEN HALIBUT

Arrange 6 thin slices of fat salt pork, 2% inches square, in a
dripping pan. Cover with one small onion, thinly sliced. Wipe a
2 pound piece of chicken halibut and place over pork and onion.
Mask with 3 tablespoonfuls butter, creamed, and mixed with 3
tablespoonfuls flour. Cover with 34 cupful buttered cracker crumbs
and arrange thin strips of fat salt pork over crumbs. Cover with
buttered paper and bake 50 minutes in moderate oven, removing
paper during the last 15 minutes to brown crumbs. Remove to
hot serving dish, garnish with slices of lemon, cut in fancy shapes
and sprinkled with finely chopped parsley and paprika. Serve with
white sauce, using fat in pan in place of butter.

MOUSSELINE OF FISH

One pound of any white fish of firm texture, chopped very
fine. To the stiffly beaten whites of 4 eggs, add 1 cupful bread
crumbs; 1 cupful cream; % pound chopped almonds; a pinch of
mace; %4 teaspoonful onion juice; salt and pepper to taste. Add
fish, and steam in a large mold 34 hour. Serve with a rich cream,
mushroom or lobster sauce.

LOBSTER A LA CREOLE

Let simmer—3 sliced tomatoes, % green pepper and a thinly
sliced clove of garlic. Melt in a spider a good sized piece of but-
ter, add flour and the strained vegetables. Add ™% pint of cream,
and the lobster, which has been cut into dice, and let it cook a
little. If preferable, add the yolks of eggs. Serve on toast and
very hot. Crabs or shrimps are also very nice cooked in this way.

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