The Swedish, French, American cook book

Fillet the halibut; if thick cut in two layers. Stuff with fish mousse; put on a buttered pan; leave in the oven from five to ten minutes, according to the size of the fish; take it out; cover with a thick Perigord sauce; put in the oven again about ten to fifteen minutes, uncovered. When done take out and serve on a platter; decorate with a heavy cream sauce all around the fish and make a shape of a head and an eye of truffle and lemon. Garnish all around with lemon and parsley. Serve with a hollandaise sauce. Stuffed Halibut with Green Pepper a la Hammond Fletan farci de Piments, a la Hammond Take one pound halibut, cut in round pieces, two for each portion. Cook green pepper and onions, chop very fine with one half pound halibut; add white of one egg to the cup of mixture; stuff pieces, putting one layer on top of the other, put on a buttered pan with some sherry. Cook ten to twelve minutes in the oven, well covered ; when done decorate with a strip of Spanish pepper. It can also be decorated with Spanish pepper before putting in the oven. Serve on a green foundation with a supreme sauce in the centre. Stuffed Halibut Cutlet with Mousse of Lobster Cotelette de Fletan farcie de Mousse de Homard Cut the raw halibut in the shape of a chop and stuff with the lobster mousse; decorate all around with white mousse, on which put specks of truffles all around. Put in a pan with butter, sherry, and steam ten to twelve minutes, well covered; take out; put a paper frill in each and serve on a spinach or any kind of a foundation as desired, with a lobster newbourg sauce in the centre. Garnish with the lobster claws and parsley. Halibut Kromeskys ( Fletan Kromeskys) a la Supreme Take one cup of cooked halibut mashed very fine, mix with three tablespoons hot cream sauce; with pepper, salt, and sherry. Roll pastry as thin as a leaf; put the fish, when cold, on top of the pastry; double the pastry over it; cut half moons; roll in egg and bread crumbs and fry in very hot fat until golden brown. When ready put on a paper doily, garnish with lemon, and serve with supreme sauce. Stuffed Halibut with Shrimps a la Signora Fletan farci de Crevettes, a la Signora Cut halibut in small cutlets the shape of a chop; put on a buttered pan; decorate with a waved strip of shrimp mousse all around and a dot of the mousse in the centre with a diamond of truffle on top, and little dots all around, steam in the oven about eight minutes with some sherry and butter, well covered. Serve on a spinach foundation, one resting on top of the other with a paper frill in each, and a shrimp sauce in the centre. Garnish with cooked, unpeeled shrimps and parsley. Stuffed Halibut ( Fletan farci ) a la Sicilienne Take a slice of halibut; trim and make into the shape of a fish cover with a mousse of halibut; then color some of the mousse with chopped parsley, decorate all around and on a bias; in between each row put a strip of chopped truffle, make an eye of lemon and truffle;; put some sherry in the pan; cover well; steam in the oven about fifteen minutes. Garnish with lemons and parsley. Serve with a hollandaise sauce. Cutlet of Halibut a la Waldorf Cotelette de Fletan, a la Waldorf