crumbs. Fry them in a deep pan of fat until crisp and lightly browned, or, if more convenient, in a smaller amount of hot fat in a frying-pan. Serve garnished with crisply-fried parsley. Send the sauce to table in a tureen.
Time.—To fry, 6 or 7 minutes. Average Cost, 6d. to 1s. 6d. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.
512.—HALIBUT, GRILLED. (Fr.—Halibute grillé.)
Ingredients.—Halibut, oiled butter, salt and pepper.
Method.—Divide the fish into slices not more than ¾ of an inch in thickness, brush them over with oiled butter, and sprinkle them with salt and pepper. Place the slices on a clean oiled gridiron, and cook over a clear fire for 10 or 12 minutes, turning them 2 or 3 times during the process. Serve with lemon, or any fish sauce that may be preferred.
Time.—From 10 to 12 minutes. Average Cost, 6d. to 1s. 2d. per lb. Allow 6 or 7 oz. per head. Seasonable at any time.
513.—HALIBUT PIE. (Fr.—Pâté de Halibute.)
Ingredients.—3 lb. of halibut, ⅓ of a pint of white sauce (see sauces), No. 222, or 223, 1 teaspoonful of anchovy-essence, puff-paste, or rough puff paste, salt and pepper.
Method.—Make the sauce as directed, and add the anchovy-essence. Wash and skin the fish, remove all the bones, and divide it into 2-inch square pieces. Place these in a piedish with a good sprinkling of salt and pepper, and a little white sauce between each layer. Cover with paste, bake in a fairly hot oven for about 1 hour, then serve hot.
Time.—To bake, about 1 hour. Average Cost, 6d. to 1s. 2d. per lb. Sufficient for 8 persons. Seasonable at any time.
514.—HALIBUT PIE. (Fr.—Pâté de Halibute.) (Another Method.)
Ingredients.—3 lb. of halibut, 2 ozs. of butter, ½ a pint of melted butter, No. 202, 1 teaspoonful of anchovy-essence, salt and pepper, rough puff-paste.
Method.—Remove all the skin and bone, and divide the fish into small thick slices. Place these in a piedish in layers, sprinkling each layer with salt and pepper, and intersperse small pieces of butter. Make the melted butter as directed, add the anchovy-essence, and season to taste. Pour the sauce over the fish, cover it with paste, and bake for about 1 hour in a moderately hot oven.
Time.—To bake, about 1 hour. Average Cost, 6d. to 1s. 2d. per lb. Sufficient for 6 to 8 persons. Seasonable all the year.
