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Halibut, Fleurette

Place three slices three-quarters of a pound each of chicken halibut in a sautoire with half ounce butter, two gills hot water, half gill white wine and a tablespoon good vinegar. Season with a teaspoon salt. Cover the fish with a buttered sheet of paper, boil for five minutes on the range, then place in a hot oven for ten minutes. Remove the fish with a skimmer from the pan, dress on a hot dish. Remove the spinal bones. Spread the Fleurette sauce over the fish and serve.