The Swedish, French, American cook book

Pick the halibut that has been cooked and left in the broth until cold; put on a plate; cover, leave in the oven until thoroughly hot. When hot add it to the sauterne sauce; fill the croustades [see recipe of Croustades]; garnish with a little piece of parsley on each of the cups. Arrange them on a paper doily or napkin; garnish the platter with parsley. Fish entree for luncheon or dinner. [Cream sauce flavored with sherry can be used in place of the sauterne sauce. It is then called Creamed Halibut in Croustades.] Halibut ( Fletan ) a la Signora Make small cutlets of the raw halibut, leave on a buttered pan, sprinkle with salt and decorate all around with mousse that is colored the shade of salmon, and a diamond of truffle in the centre. Cook in the oven six to eight minutes, well covered, with some sherry in the pan. Serve on a foundation of spinach with a paper frill in each, with a lobster newbourg sauce in the centre. Decorate the dish all around with lobster claws and parsley. Serve as a fish dish for lunch or dinner. Halibut ( Fletan ) au Gratin Cook the halibut; leave in the juice until cold; then pick in small pieces; make a nice rich cream sauce; flavor to taste with onion juice, Worcestershire sauce, pepper, and salt; have some grated American cheese. Put one layer of halibut, one layer of cream sauce, then one layer of cheese; repeat this over and over again until the dish is completely full; then put on the top a trifle of fresh bread crumbs mixed with the cheese and some butter; bake in the oven for about twenty minutes. When done, serve in a silver dish. If no silver dish at hand, pin a napkin neatly around and serve on a platter with supreme sauce. Fish dish for luncheon or dinner. Fried Halibut (Fletan frit) a la Tartare Cut thick slices of the halibut; dip in egg and bread crumbs and fry in very hot fat; sprinkle with salt and pepper; when brown on one side turn it carefully over so as not to let it break. Brown the same way on the other side; then remove it from the pan. Serve on a paper doily. If two or three slices, let one slice rest on top of the other. Garnish with lemons and parsley and serve with tartare sauce. The tartare sauce can be filled in tiny tomatoes and served all around the dish. % Halibut Cutlet {Cotelette de Fletan) a la Meuniere Cut thin slices of the raw halibut or chicken halibut and form them in individual pieces the shape of a cutlet; roll in egg and bread crumbs; fry in very hot fat until golden brown; sprinkle with salt and pepper; when done squeeze some lemon juice over the cutlets and then dish them up, one resting on top of the other with a paper frill stuck in each. Serve on a paper napkin. Garnish with parsley and baskets of lemon filled with meuniere sauce. Fish dish for luncheon or dinner- Halibut ( Fletan ) a la Raysore Make a cornucopia out of puff pastry; fill the puff paste with a dry piece of bread; bake in oven; when done, remove the bread and fill with a tablespoon of creamed halibut; arrange them on a paper doily; garnish with hot, unpeeled shrimps and parsley, with fried shrimps in the centre. Creamed Halibut. Take one cup halibut that has been cooked and left in the juice until cold; pick in small pieces; make a rich, thick, cream sauce; add the halibut; flavor with sherry; when very hot, add a little cream.