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BAKED HALIBUT CURRY INDIENNE (serves 4)

4 $§$ of. fillets of halibut 2/3 c pastry cream

4 ¢ Court Bouillon* 2 tbsp chutney chopped

3 ¢ cooked rice 2 medium tomatoes, thinly sliced
2c curry sauce* 2 tbsp shredded coconut

Poach halibut in Court Bouillon for 20 minutes on slow fire.
Arrange steamed rice in buttered heavy casserole. Place halibut
on rice and cover with Curry Sauce which has been heated with
pastry cream and chutney. Arrange the tomato slices on top.
Bake under open flame until tomato is well broiled. This should
not take longer than 3 minutes. Sprinkle shredded coconut on
top and return to flame for 1/2 minutes. Serve at once.

*CURRY SAUCE (more than needed for above recipe, but can be frozen)

1 large onion 2 large tomatoes, chopped

l apple 2 tbsp shredded coconut

3 outside pieces celery 2 qts chicken stock er consomme
1 clove garlic 1 bay leaf

2 carrots 1 tsp whole black pepper

1/4 lb butter or chicken fat 2 tbsp chopped chutney

(continued-)