Boston Cooking-School cook book

Cut gashes in top of fish, insert a narrow strip of fat salt pork in each gash. Place on fish sheet in dripping pan, sprinkle with salt and pepper, and dredge with flour. Cover bottom of pan with water, add parsley, onion, carrot cut in pieces, and bay leaf. Bake 50 minutes in moderate oven (350° F.), basting with butter and liquor in pan. Serve with Lobster Sauce (p. 192). Serves 6 to 8. HOLLENDEN HALIBUT 2-pound piece chicken halibut Bit of bay leaf Fat salt pork 3 tablespoons butter 1 small onion, thinly sliced 3 tablespoons flour 14 cup buttered crumbs Arrange 6 thin slices salt pork on oven-proof platter or in dripping pan. Cover with onion, add bay leaf. Place halibut over pork and onion. Spread top with butter and flour creamed together. Cover with crumbs and arrange narrow strips of salt pork over crumbs. Cover with buttered paper and bake 50 minutes in moderate oven (350° F.), removing paper during last 15 minutes to brown crumbs. Garnish with slices of lemon cut in fancy shapes, sprinkled with finely chopped parsley and paprika. Serve with White Sauce (p. 191), using fat in pan in place of butter. Serves 6. FILLETS OF HALIBUT A LA HOLLENDEN 2 slices halibut (34 pound each) V4 bay leaf 6 thin slices fat salt pork 3 tablespoons butter 1 slice onion 3 tablespoons flour 4 cup buttered cracker crumbs Wipe fish and cut into 8 fillets. Take up each fillet separately, roll, and fasten with wooden skewer. Bake and serve like Hollenden Halibut, baking 20 to 25 minutes. Serves 4 to 6. HALIBUT A LA RAREBIT Sprinkle 2 small slices halibut with salt, pepper, and lemon juice; then brush over with melted butter, place on oven-proof platter or on greased fish sheet, and bake 12 minutes in hot oven (400° F.). Serve with Welsh Rarebit I (p. 386) poured over fish, or pour rarebit over fish before baking. Serves 4 to 6. BAKED FILLETS OF HALIBUT Cut halibut into small fillets, sprinkle with salt and pepper, put in shallow pan, cover with buttered paper, and bake 12 minutes in hot oven (400° F.). Arrange on a rice border, garnish with parsley, and serve with Hollandaise (p. 201). FILLETS OF HALIBUT WITH BROWN SAUCE Cut a slice of halibut weighing 114 pounds in 8 short fillets, sprinkle with salt and pepper, put in greased pan, and bake 5 minutes in hot oven (400° F.); drain, pour over 1 1/4 cups Brown Sauce (p. 196). Cover with 3/4 cup buttered cracker crumbs and bake until crumbs are brown. Serves 4 to 6. ~ HALIBUT A LA MARTIN Clean 2 slices chicken halibut and cut into 8 fillets. Season with salt, brush over with lemon juice, and roll. Arrange on tin plate covered with cheesecloth, fold cheesecloth over fillets, and cook in steamer 15 minutes. Remove to serving dish, garnish with small shrimps, and around it pour Martin Sauce (p. 195). Serves 4 to 6. « FILLETS OF FISH A LA BEMENT Prepare and cook fish same as for Halibut a la Martin. Insert tip of small lobster claw in each fillet and garnish with thin slice of canned mushroom, sprinkled with parsley, and a thin circular slice of truffle. Serve with Lobster Velouté Sauce (p. 195). Serve Fish Mousse with Normandy Sauce, Creamed Shrimp or Lobster or Green Peas FISH MOUSSE, NORMANDY SAUCE 1 pound halibut or other delicate fish 1 cup heavy cream 3 egg whites Salt, pepper, cayenne Normandy Sauce (p. 195), Lobster Sauce (p. 192), or Shrimp Sauce (p. 194) Put fish through food chopper several times. Pound in mortar, adding gradually unbeaten egg whites (a double boiler top and wooden potato masher may be used). Add cream and season to taste. Turn into generously buttered ring or other mold which may be decorated with bits of truffle. Set in pan of hot water and bake 20 minutes in moderate oven (350° F.) or until mixture is firm. Turn. on serving dish and surround with sauce. Serves 4 to 6.