Miss Parloa's kitchen companion

When the hour has passed, remove the buttered paper, and, after slipping a large fork under the sheet of tin, lift the fish from the pan on the tin. Slide it carefully off upon a platter, and pour Hollandaise or Bechamel yellow sauce around it. Garnish with parsley and lemons. * Halibut a la Creole. Of fish, take a slice weighing about four pounds, and use also a pint of stewed or canned tomatoes, a cupful of water, a slice of onion, two table-spoonfuls of butter, three cloves, and one table-spoonful of flour. Put the tomato, water, cloves, and onion on to boil. Mix the butter and flour, and stir into the sauce when it boils. Add a teaspoonful of salt and a quarter of a teaspoonful of pepper ; and after cooking for ten minutes, rub through a strainer into a bowl. Pour, into a deep plate boiling water to the depth of half an inch, and lay the fish in it for half a minute, black-skin side down. Remove it from the water, and the black substance can easily be scraped off. Wash the halibut in cold water, and season it well with salt and pepper. Place a tin sheet in a small, shallow pan, and lay the fish on it. If you have no sheet, lay the fish on the bottom of the pan ; but this should be avoided if possible, because the fish cannot easily be removed whole after it has been cooked. Pour into the pan about half of the tomato sauce, and then set in a hot oven. Cook the fish for three-quarters of an hour, basting three times with the remainder of the tomato sauce. At serving-time slide the halibut from the tin sheet upon a hot dish, and pour over it the sauce remaining in the pan. Serve hot. * Broiled Halibut. The slices of halibut should be nearly an inch thick. After seasoning slightly with salt and pepper, spreading very lightly with soft butter, and dredging with flour, broil for twelve minutes. Serve on a hot dish, with maitre d'hotel butter spread on it. This dressing is made by beating together four table-spoonfuls of butter, one of lemon juice, one of chopped green parsley, half a teaspoonful of salt, and a quarter of a teaspoonful of pepper. The sauce is capital for any kind of broiled or fried fish or meat. Carbonado of Halibut or White Fish. The materials required are : two pounds of halibut, two eggs, almost a pint of dried bread-crumbs, four table-spoonfuls of butter, one teaspoonful of onion juice, two teaspoonfuls of salt, and one-fourth of a teaspoonful of pepper. Skin the halibut, and cut it into pieces about three inches square and half an inch thick. Put the butter, salt, pepper, and onion juice in a deep plate, and set the plate on the back part of the range, to melt the butter. Beat the eggs in another plate until light, and put a part of the crumbs in a third plate. Dip the pieces of fish in melted butter, then in the egg, and finally in the crumbs. Now lay them in a large dripping-pan that has been buttered on the bottom. When all have been properly treated, sprinkle the remainder of the egg and butter over the carbonades. Cook in a hot oven for twelve minutes, and serve with Hollandaise, Tartar, or maitre d'hotel sauce. Any fish from which solid slices of flesh can be cut may be used for a carbonade. Baked Fillets of Halibut, Cream Sauce.