Miss Parloa's kitchen companion

Use a pint of cooked halibut, free of skin and bones, a cupful and a half of cream or milk, one table-spoonful of flour, two of butter, one-fourth of a teaspoon ful of pepper, one teaspoonful and a half of salt, half a teaspoonful of onion juice, and eight table-spoonfuls of grated bread crumbs. Break the fish into flakes with a fork, and sprinkle over it half of the pepper and one teaspoonful of the salt. Mix lightly with the fork. Put the milk or cream in a small saucepan, and heat it to the boiling-point. Meanwhile beat together the flour and one table-spoonful of the butter, and stir into the boiling milk. Stir for one minute ; then add the onion juice and pepper. Take from the fire, and put about half a spoonful of the sauce into each of six escalop shells. Now put in a thin layer of fish and another layer of sauce; then a second layer of fish and still another one of sauce. Finally sprinkle [illustration: Halibut in au Escalop Shell] the grated bread crumbs over each dish. dish> Melt the second table-spoonful of butter, and sprinkle it over the crumbs. Place the escalop shells in a large pan, and put into a rather hot oven for fifteen minutes. Serve immediately at the end of that time. Halibut a la Maltre d'H6tel. Use two slices of halibut weighing about three pounds, the juice of one lemon, one table-spoonful of chopped parsley, half a teaspoonful of pepper, one table-spoonful of salt, two table-spoonfuls of butter, one of flour, and one pint of white stock or water. Lay the slices of halibut in a flat dish, and sprinkle them on one side with one-half of the salt, pepper, lemon juice, and parsley. Turn the slices over, and sprinkle with the remaining seasoning. Let the fish stand in a cold place for half an hour. At the end of that time mix the flour and butter in a small saucepan. Pour on this mixture a pint of boiling water. Put the saucepan on the fire, and stir the contents until they boil. Butter a flat tin sheet and lay it, buttered side up, in a large dripping-pan. Put the slices of halibut on this sheet, and then cover them with the thickened water. Pat the pan in a hot oven, and cook for twenty minutes, basting three times with the gravy in the pan. When the fish is done, and the pan has been taken from the oven, lift the tin sheet from the pan and carefully slide the fish into a warm platter. Garnish with parsley. Serve Hollandaise sauce in a separate dish. Breaded Turbans of Flounder. Fillet three flounders. Season the fillets with half a teaspoonful of pepper and three teaspoonfuls of salt. Now dip them into four table-spoonfuls of melted butter ; then roll them up, and fasten with wooden toothpicks. Have two beaten eggs in a deep plate. Put one turban at a time on the plate, and cover every part with the egg, afterward rolling it in bread crumbs. When all are breaded, arrange them in the frying-basket, but do not crowd them. Fry in fat for seven minutes. Drain them, and after taking out the skewers, arrange the turbans in a circle on a warm dish. Fill the centre of the circle with parsley, and serve at once. Serve Tartar or reinoulade sauce in a separate dish. Any kind of delicate fish may be filleted and cooked in this manner. Two table-spoonfuls of lemon juice and a table-spoonful of chopped parsley may be mixed with the melted butter.