The Swedish, French, American cook book

Halibut with Shrimps {Fletan aux Crevettes) a la Hammond Take a slice of halibut about one and a half inches in thickness; remove the bone; put on a buttered baking sheet; form halibut in shape of a ring with a hole in the centre; sprinkle with pepper and salt; in the meantime, have ready some shrimp mousse; cover with the uncolored mousse; then decorate all around with a deeper shade of shrimp mousse by putting it in a paper tube and waving the mousse all around; put some sherry in the pan and cook in oven from five to eight minutes — well covered; take from oven and put on top of stove so the fish can cook from underneath to save the decoration. When done (which takes from eighteen to twenty-five minutes, according to the thickness and size of the fish), dish up on a paper doily on a platter; fence all around with strips of green pepper that have been left in ice water until nice and crispy. Inside the ring place shrimps that have been cut in small pieces and fried. Garnish all around with hot, unpeeled shrimps and parsley. Serve as a fish dish for dinner with a newbourg or hollandaise sauce. Broiled Halibut {Fletan grille ) a la Bearnaise Cut slices of halibut about one and a half inches thick; rub some good salad oil over the fish and lay it on a broiler that has been well buttered. Put over a good hot oven and broil from ten to twelve minutes. When done remove it carefully from the broiler by putting a plate on top of the fish and turning it over. Put some butter on top of the slices of fish and leave them in the oven for about five to six minutes. When ready, squeeze some lemon juice over it, add some more melted butter, and sprinkle with fine-chopped parsley; garnish with small tomatoes scooped out and filled with bearnaise sauce, placed on slices of lemon. Halibut Croquettes {Croquettes de Fletan ) a la Hollandaise To one cup of the cooked halibut, well crumbed, take three tablespoons of very heavy hot cream sauce; mix gently together; flavor with little onion juice, little Worcestershire sauce, pepper and salt to taste. Put tablespoonfuls on a platter; let stand until cold; then form in the shapes of croquettes, thick in the centre and pointed on each end; roll in egg then in fresh bread crumbs and fry in very hot fat. Leave in the oven for two or three minutes after they are fried before serving, as otherwise they may not be hot. Place one on top of the other in the centre of the platter on a paper doily. Garnish with lemon and parsley and serve with a hollandaise sauce. Fish dish for luncheon and dinner. Halibut Cutlets ( Cotelettes de F let an) a la Bearnaise Halibut that is left over can be made into cutlets as a luncheon or supper dish. To one cup of the fish that has been well shredded add three tablespoons of very heavy cream sauce that is hot, one teaspoonful of onion juice, a few drops of Worcestershire sauce, pepper and salt. Put on a platter; form in the shape of a cutlet; let stand until cold; when cold, dip in egg and bread crumbs and fry in hot fat. Arrange on a paper doily or napkin. If half dozen, place three, one resting on top of the other and three the opposite way. Put a paper frill in each and garnish all around with tomato, lemon, and parsley. Serve with a bearnaise sauce.