Halibut a la Coligny

Have a young halibut weighing two to four pounds; detach the meat from the bones on each side by making a gash in the center and on the whole length of the dark side of the fish; break the dorsal bone at a quarter of its length on the head side and proceed the same on the tail side, so as to be able to remove half of the bone when the fish is fried. Marinate it in a dish for two hours with salt, pepper, oil, lemon juice, thyme and bay leaf, then roll it in flour, beaten eggs and bread-crumbs; fry the fish in an oval pan with frying fat, not too hot, increasing the degree of heat as fast as it cooks; when done and of a fine color, drain and wipe; take out the middle bone the same as for soles a la Colbert (No. 1271), and fill the interior with lobster coral butter (No. 580). Garnish both ends with fried parsley and cut lemons as explained in No. 113, and serve at the same time, but separately, a dish of dressed cucumbers (No. 2661).