508.—HALIBUT, BAKED. (Fr.—Halibute au lard.)
Ingredients.—1 slice of halibut, about 2 inches thick, ham or bacon, butter, flour, salt and pepper.
Method.—Wipe the fish carefully, place it in a baking-dish in which a little butter has been melted, and season with salt and pepper. Dredge it liberally with flour, bake it in a moderate oven for 30 minutes, basting frequently, and occasionally dredging with flour, then cover the entire surface with rashers of bacon or ham. Continue to cook slowly for ½ an hour longer, then serve on a hot dish with the liquor strained over, and the ham or bacon arranged neatly round the base.
Time.—About 1 hour. Average Cost, 6d. to 1s. 6d. per lb. Sufficient for 3 or 4 persons. Seasonable all the year.
509.—HALIBUT, BOILED. (Fr.—Halibute bouilli.)
Ingredients.—3 or 4 lb. of halibut, ½ a pint of anchovy, No. 288, or shrimp sauce, or No. 314, 1 lemon, parsley, salt.
Method.—Add salt to hot water in the proportion of 1 oz to 1 quart, put in the fish, bring slowly to boiling point, and simmer very gently from 25 to 30 minutes, or until the fish will part easily from the bone. Drain well, arrange on a hot serviette, garnished with slices of lemon and parsley, and serve the sauce separately.
Time.—To boil, from 25 to 30 minutes. Average Cost, 6d. to 1s. per lb. Sufficient for 8 or 9 persons. Seasonable at any time.
510.—HALIBUT, COQUILLES OR SCALLOPS OF. (Fr.—Coquilles de Haibute.)
Ingredients.—Cooked halibut, white sauce, No. 222, grated parmesan cheese, salt and pepper, browned breadcrumbs, butter.
Method.—Flavour the sauce to taste with Parmesan cheese. Divide the fish into large flakes, put these into buttered scallop shells, cover with sauce, and sprinkle thickly with browned breadcrumbs. To each add 1 or 2 small pieces of butter, cook from 15 to 20 minutes in a moderate oven, and serve.
Time.—To prepare and cook, from 30 to 40 minutes. Average Cost, 1s. 3d. for 6 coquilles. Allow 1 for each person. Seasonable at any time.
511.—HALIBUT, FRIED. (Fr.—Halibute frite.)
Ingredients.—2 lb. of halibut, anchovy or shrimp sauce, No. 288 or 314, 1 egg, breadcrumbs, frying-fat, 1 tablespoonful of flour, ½ a teaspoonful of salt, ⅛ of a teaspoonful of pepper, parsley.
Method.—Divide the fish into small thin slices. Mix the flour, salt and pepper together, coat the pieces of fish lightly with the mixture, and afterwards brush them over with egg, and toss them in bread-
