Home › Baked Fish › Halibut à la Poulette

Halibut à la Poulette

A slice of halibut, weighing 1½ lbs. 1/4 cup melted butter 1/8 teaspoon pepper 2 teaspoons lemon juice Few drops onion juice 14 teaspoon salt Clean fish and cut in eight fillets. Add seasonings to melted butter, and put dish containing butter in saucepan of hot water to keep butter melted. Take up each fillet separately with a fork, dip in butter, roll and fasten with a small wooden skewer. Put in a shallow pan, dredge with flour, and bake twelve minutes in hot oven. Remove skewers, arrange on platter for serving, pour around one and one-half cups Béchamel Sauce, and garnish with yolks of two hardboiled eggs rubbed through a strainer, whites of hard-boiled eggs cut in strips, lemon cut fan-shaped, and parsley. Moulded Fish, Normandy Sauce Remove skin and bones from a thick piece of halibut, finely chop fish, and force through a sieve (there should be one and one-third cups). Pound in mortar, adding gradually whites two eggs. Add one and one-fourth cups heavy cream, and salt, pepper, and cayenne to taste. Turn into a buttered fish-mould, cover with buttered paper, set in pan of hot water, and bake until fish is firm. Turn on serving dish and surround with PLANKED HADDOCK. - Page 168.

FILLETS OF FISH À LA BEMENT. - Page 171.

OYSTER COCKTAIL I. - Page 180.

OYSTER COCKTAIL II. - Page 180.

Normandy Sauce. Cook skin and bones of fish with three slices carrot, one slice onion, sprig of parsley, bit of bay leaf, one-fourth teaspoon peppercorns, and two cups cold water, thirty minutes, and strain; there should be one cup. Melt two tablespoons butter, add three tablespoons flour, fish stock, and one-third cup heavy cream. Bring to boiling-point and add yolks two eggs. Season with salt, pepper, cayenne, and one tablespoon Sauterne.