Halibut, Admiral

Trim a chicken halibut weighing about six pounds, split the fish through the dark side, detach the fillets and season the inside; lay it on a buttered baking pan, the white side uppermost; moisten with court bouillon stock with white wine (No. 39), and cover over with several sheets of buttered paper; cook the fish in a slow oven, drain the stock and reduce it to a half-glaze adding double its quantity of reduced veloute sauce (No. 415); just when ready to serve incorporate lobster butter (No. 580) into this sauce. Dress the halibut and garnish around with crawfish tails, mushroom heads and fanciful cuts of gherkins; cover over all with a third part of the sauce and arrange another garnishing around the border of the dish either of mussels or oysters a la villeroi (No. 698). Serve the remainder of the sauce in a separate sauce-boat.