k of the fish bones and water, and add it
to two tablespoonfuls of butter and two of flour cooked together.
There should be one and one half cupfuls of stock. Add one half
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cupful of cream, and when boiling add salt, pepper, and one
tablespoonful of grated horseradish soaked in lemon-juice.

HALIBUT STEAKS A LA MAITRE D'HOTEL

Season the steaks with salt and pepper, and rub thoroughly with
oil. Broil in a double-broiler, and serve with melted butter, minced
parsley, and lemon-juice.

TIMBALE OF HALIBUT

Chop half a pound of raw halibut and press it through a sieve.
Mix a cupful of bread-crumbs to a smooth paste with half a cupful
of milk, and cook until it thickens. Take from the fire, add the
fish pulp and the stiffly beaten whites of five eggs. Fill buttered
timbale moulds with the mixture and cook in a pan of hot water in
a moderate oven for twenty minutes. Serve with Cream or Tomato
Sauce.

FILLETS OF HALIBUT A LA POULETTE

Free the fish of skin and bones and cut it into fillets. Sprinkle
with lemon-juice, salt, and pepper. Cover with sliced onion and let
stand for half an hour. Remove the onion, dip into melted butter,
roll up each piece, and fasten with a wooden toothpick. Dip once
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more into the butter, dredge thickly with flour and bake for twenty
minutes in a moderate oven. Cut the whites of three hard-boiled
eggs into rings, and arrange around the fillets after taking up.
Sprinkle the grated yolks over the fish and serve with Cream Sauce.

COLD HALIBUT FILLET

Prepare half a dozen fillets of halibut, remove the skin and bone,
and boil in court bouillon. Drain and sprinkle with olive-oil,
lemon-juice, minced parsley, and chopped onion. Serve with Tartar
Sauce.

FILLETS OF HALIBUT WITH TOMATO SAUCE

Prepare the fillets according to directions previously given, and
bake, basting with tomato-juice and melted butter. Serve with Tomato
Sauce.

FILLETS OF HALIBUT STUFFED WITH OYSTERS

Prepare the fillets according to directions given for Fillets of
Halibut a la Poulette. Roll each one around an oyster, fasten with
a wooden toothpick, and bake as usual.

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FILLETS OF HALIBUT WITH BROWN SAUCE

Put the seasoned fillets into a buttered pan with sufficient boiling
water, and bake, basting as required. Drain off the water, add to
it a teaspoonful of beef extract, and thicken with browned flour.
Pour the sauce over the fish, cover with buttered crumbs, and bake
until the