Halibut Kadgiori

Fry in butter, one ounce of chopped onions with half a pound of rice; heat together and moisten with fish stock (No. 195) to three times its heighth, then cook for twenty minutes; afterward pour it into a plain border mold (Fig. 139) rounded on the top. Cut a young chicken halibut into five-eighths of an inch square pieces, having about two pounds in all; fry these in butter in a frying pan with salt and cayenne pepper, add to it three chopped up hard boiled eggs, a pint of veloute sauce (No. 415), and two ounces of butter; mix well, and dress this fish inside the unmolded rice border, besprinkling the rice with hazelnut butter (No. 567).