The Swedish, French, American cook book

Creamed Halibut. One tablespoon butter, one tablespoon flour; stir on the stove; add one cup milk, two tablespoons sherry, halibut that has been cooked and then picked in small pieces, and two tablespoons rich cream; fill the baskets and then stick the handles right down into them; serve on a paper doily as a fish entree for luncheon or supper. Garnish with fried shrimps in the centre and unpeeled shrimps all around, one between each basket. Halibut with Potatoes (F let an aux Pommes ) a la Victoria Slice the potatoes very thin and put in the victoria iron, one on the bottom and the rest around the edge, having one lap over the other, and then the second one on top in the bottom so as to hold the slices together; fry in hot fat nice and brown and serve with creamed halibut in the centre of each. [See recipe: Baskets with Creamed Halibut a la Fanchonette.] Put a handle of green pepper in each. Glazed Halibut (Flet an glace) a la Waldorf Cut the halibut in small pieces about four inches around; steam in a pan — with some sherry, butter, pepper, salt — from six to eight minutes in the oven, well covered. Cover with a rich allemande sauce flavored with lemon juice. Decorate with a strip of Spanish pepper all around, with a diamond of truffle in the centre; put a paper frill in each. Serve on a spinach foundation with a hollandaise sauce in the centre. Fish dish for luncheon or dinner. Planked Halibut (F let an cuit sur la Planche ) Take a piece of halibut — the size according to the number of people to be served — and remove the bones. Take a buttered plank; lay the halibut in the centre of it; sprinkle with pepper and salt and put in the oven to cook about ten minutes. In the meantime, get ready mashed potatoes, and put them all around; make little divisions for different kinds of vegetables; decorate the potatoes with a fancy tube, roses etc.; put in the oven to get brown. In the meantime have the different vegetables cooked separately, well seasoned with pepper, salt, and a little butter. When the fish is done and the potatoes brown, take the board out of the oven; fill each space with the vegetables— such as turnips, onions, peas, carrots, tomatoes, etc.; pour some melted butter over the fish; sprinkle with chopped parsley; put the board on a platter with some parsley on both sides of the platter. Tomato cucumber salad can be served with this dish. Stuffed Halibut with Shrimps a la Rossee Fletan farci de Crevettes, a la Rossee Cut small round pieces of raw halibut about three and a half inches around and one and a half inches across (let pieces be all of one size); then cover with the shrimp mousse that has not been colored; decorate with a waved strip all around and a dot in the centre with a diamond of truffle; leave on a buttered pan; put some sherry in the pan and cook in the oven for about six to eight minutes, covered. When done, serve on a nice green foundation (spinach or potato) with the shrimp, or supreme sauce in the centre. Garnish with parsley. Fish entree for dinner. Sauterne of Halibut in Croustades Croustade de Fletan, Sauce Sauterne Make a sauterne sauce.