HALIBUT À LA POULETTE
(Boston Cooking-School Cook Book, 1896)
A slice of halibut, weighing 1½ lbs.
1/4 cup melted butter.
1/8 teaspoon pepper.
2 teaspoons lemon juice.
Few drops onion juice.
1/4 teaspoon salt.
Clean fish and cut in eight fillets.
Add seasonings to melted butter, and put dish ontaining butter in saucepan of hot water to keep butter melted.
Take up each fillet separately with a fork, dip in butter, roll, and fasten with a small wooden skewer.
Put in shallow pan, dredge with flour, and bake twelve minutes in hot oven.
Remove skewers, arrange on platter for serving, pour around one and one-half cups Bechamel Sauce, and garnish with yolks of two hard boiled eggs rubbed through a strainer, whites of hard boiled eggs cut in strips, lemon cut fant-shaped, and parsley.
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