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Broiled Stuffed Fish

Steamed Halibut, Silesian Sauce Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce. 1½ tablespoons vinegar 1½ teaspoon powdered tarragon 3 peppercorns Bit of bay leaf Sprig of parsley 1½ teaspoon finely chopped shallot Salt and cayenne Yolks 3 eggs 2/3 cup Brown Stock ¼ cup butter 1/2 tablespoon capers 1 tablespoon flour 1½ tablespoon parsley Cook first six ingredients until reduced one-half; strain, add yolks of eggs well beaten, one-half, each, brown stock and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as mixture thickens, add capers, parsley finely chopped, and salt and cayenne.