sauterne
Salt and pepper

Clean mushrooms, chop, and cook in one teaspoon butter five minutes.
Add stock and let simmer eight minutes. Rub through a puree strainer,
add egg yolk slightly beaten, cream, remaining butter, seasoning and
wine.

SPINACH SOUP.

1 tablespoon cooked chopped spinach
2/3 cup chicken stock
1 egg yolk
1 tablespoon heavy cream
Salt and pepper

Cook spinach with stock eight minutes. Rub through a puree strainer,
reheat, add egg yolk slightly beaten, cream, and seasoning.

BROILED FISH, CUCUMBER SAUCE.

Serve a small piece of broiled halibut, salmon, or sword fish, with
cucumber sauce.

Cucumber Sauce.--Pare one-half cucumber, grate and drain. Season with
salt, pepper and vinegar.

BAKED FILLET OF HALIBUT, HOLLANDAISE SAUCE.

Wipe a small fillet of halibut and fasten with a skewer. Sprinkle with
salt and pepper, place in pan, cover with buttered paper and bake
twelve minutes. Serve with,

Hollandaise Sauce.--Put yolk of one egg, one tablespoon butter, and
one teaspoon lemon juice in a small sauce-pan. Put sauce-pan in a
larger one containing water, and stir mixture constantly with wooden
spoon until butter is melted. Then add one-half tablespoon butter, and
as the mixture thickens another one-half tablespoon butter; season
with salt and cayenne. This sauce is almost thick enough to hold its
shape. One-eighth teaspoon of beef extract, or one-third teaspoon
grated horseradish added to the first mixture gives variety to this
sauce.

BAKED HALIBUT WITH TOMATO SAUCE.

Wipe a small piece of halibut, and sprinkle with salt and pepper. Put
in a buttered pan, cover with a thin strip of fat salt pork gashed
several times, and bake twelve to fifteen minutes. Remove fish to
serving dish, discarding pork. Cook eight minutes one-third cup of
tomatoes, one-fourth slice onion, one clove, and a few grains salt and
pepper. Remove onion and clove and run through a sieve. Add a few
grains soda and cook until tomato is reduced to two teaspoons. Pour
around fish and garnish with parsley.

HALIBUT WITH CHEESE.

Sprinkle a small fillet of halibut with salt and pepper, brush over
with melted butter, place in pan and bake twelve minutes. Remove to
serving dish and pour over it the following sauce:

Heat two tablespoons cream, add one-half egg yolk slightly beaten, and
when well mixed one tablespoon grated cheese. Season with salt and
paprika.

FINNAN HADDIE A LA DELMONICO.