The Swedish, French, American cook book

It is good for boiling, broiling, baking, frying, steaming, etc. Boiled Halibut (Fletan bouilli ) a la Bregitta Take of halibut a piece large enough for the number of people to be served. Scale and wash it well; then put it in a pan of cold water, with bay leaves, whole black peppers, and salt; let it come to a boil; skim and let it simmer (the time according to the size of the halibut). Leave something in the pan underneath the fish as otherwise it is apt to stick to the pan and burn [a small mould or knife or something similar will do for this purpose]. When serving, remove the skin; on the top put some melted butter; sprinkle with fine-chopped parsley all around, put in some small marbles of boiled potatoes that have been shirred in butter and chopped parsley. Garnish with lemon and serve with an egg sauce a la Bregitta. Fish dish for dinner. Steamed Halibut (Fletan cuit a la Vapeur ) a l’Allemande Young chicken halibut is best for this dish. Fillet, bone, and skin the fish. Cut the size according to the number of people to be served. Make the head part heavy and the tail part more pointed and thinner. Put on a buttered baking sheet; sprinkle with pepper and salt; leave in the oven (well covered, with little sherry and butter in the pan) to steam from twenty to twenty-five minutes for a five-pound halibut. When done, glaze with a thick allemande sauce flavored with lemon. Make an eye of lemon and truffle. Decorate the fish with chopped yolks of eggs and chopped parsley, forming the head with the yolks of the eggs; then put one row of the white that has been mixed with some chopped parsley, then one row of the yellow, and so on to the tail of the fish. Each row should meet in the centre toward the side. Serve with a rich hollandaise or bearnaise sauce. Garnish with lemons all around placed on slices of tomato and parsley at the mouth. Excellent fish dish for dinner. Halibut (Fletan ) a la Newbourg Cut raw halibut in small pieces; to two cups halibut half cup milk; put on the stove to simmer ten minutes; mix yolks of four eggs to half cup cream; add two spoons sherry, pepper, and salt; add to the hot fish (shake the pan all the time); add more sherry, pepper, and salt, to taste, and one tablespoon butter; put in small pieces gradually while thickening. Serve in a vol-au-vent, for dinner or luncheon, as a fish dish; or on a platter, with half moons of pastry all around. Baskets with Creamed Halibut a la Fanchonette Corbeilles de Fletan a la Creme, a la Fanchonette Make baskets from puff paste by rolling it very thin; take some small individual fluted cake tins; line them with the pastry; fill with Boston beans; cut the edge around very even (do not handle Copyright, 1918, by Mrs. Ericsson Hammond it as that will prevent it from going up); put it on a baking sheet in the oven and bake until brown. Also make some handles for the baskets by rolling the pastry thin and cutting it into strips about quarter inch thick; twist like a corkscrew and turn in the shape of a horseshoe, and bake. When the baskets are baked, scoop out the beans and fill with the creamed halibut.