Chicken Halibut with Carrot Sauce

Cut a well-cleaned eight pound chicken halibut in two lengthwise, and cut each part up into eight ounce pieces; place them in cold water for half an hour, drain and cook in water containing a quarter of the same quantity of milk; season with salt, and remove it from the hot fire at the first boil, leaving it to simmer without boiling, for fifteen minutes. Dress on a folded napkin and surround with very green parsley leaves. Serve at the same time a separate sauce-boat of bechamel sauce (No. 409), mixing in with it grated red carrot previously cooked in butter.