(1167). Halibut, Admiral (Fletan Ou Holibut A L'Amiral)

Trim a chicken halibut weighing about six pounds, split the fish through the dark side, detach the fillets and season the inside; lay it on a buttered baking pan, the white side uppermost; moisten with court bouillon stock with white wine (No. 39), and cover over with several sheets of buttered paper; cook the fish in a slow oven, drain the stock and reduce it to a half-glaze adding double its quantity of reduced veloute sauce (No. 415); just when ready to serve incorporate lobster butter (No. 580) into this sauce. Dress the halibut and garnish around with crawfish tails, mushroom heads and fanciful cuts of gherkins; cover over all with a third part of the sauce and arrange another garnishing around the border of the dish either of mussels or oysters a la villeroi (No. 698). Serve the remainder of the sauce in a separate sauce-boat.

Halibut Admiral Fletan Ou Holibut A L Amiral 311

Fig. 292.

(1168). Halibut A La Coligny (Fletan A La Coligny)

Have a young halibut weighing two to four pounds; detach the meat from the bones on each side by making a gash in the center and on the whole length of the dark side of the fish; break the dorsal bone at a quarter of its length on the head side and proceed the same on the tail side, so as to be able to remove half of the bone when the fish is fried. Marinate it in a dish for two hours with salt, pepper, oil, lemon juice, thyme and bay leaf, then roll it in flour, beaten eggs and breadcrumbs; fry the fish in an oval pan with frying fat. not too hot, increasing the degree of heat as fast as it cooks; when done and of a fine color, drain and wipe; take out the middle bone the same as for soles a la Colbert (No. 1271), and fill the interior with lobster coral butter (No. 580). Garnish both ends with fried parsley and cut lemons as explained in No. 113, and serve at the same time, but separately, a dish of dressed cucumbers (No. 2661).

(1169). Halibut A La Richmond (Fletan A La Richmond)

Butter the inside of a dish that can be placed in the oven, lay on it the halibut fillets after suppressing the skin,but leaving the fillets whole; season with salt, pepper and onions and place small pieces of butter on top; let cook in the oven for twenty to thirty minutes, basting frequently, then drain off the liquid and reduce with an equal quantity of veloute sauce (No. 415), thickening it at the last moment with lobster butter (No. 580); garnish around the fish with shelled shrimp tails and cover over with half of the sauce, serving the remainder in a separate sauce-boat. Range neatly on top sliced truffles warmed in Madeira wine and fish glaze (No. 399).

(1170). Halibut Kadgiori (Fletan Kadgiori)

Fry in butter, one ounce of chopped onions with half a pound of rice; heat together and moisten with fish stock (No. 195) to three times its heighth, then cook for twenty minutes; afterward pour it into a plain border mold (Fig. 139) rounded on the top. Cut a young chicken halibut into five-eighths of an inch square pieces, having about two pounds in all; fry these in butter in a frying pan with salt and cayenne pepper, add to it three chopped up hard boiled eggs, a pint of veloute sauce (No. 415), and two ounces of butter; mix well, and dress this fish inside the uumolded rice border, besprinkling the rice with hazelnut butter (No. 567).

(1171). Halibut, With Fine Herbs A La Reynal (Fletan Aux Fines Herbes A La Reynal)

Dress a halibut by cutting off the fins and scraping the scales from the dark side; split it lengthwise in two on this side, and lay the fish on a small oval baking-pan with raised edges or on oval silver dishes; moisten it to its heighth with wine court bouillon (No. 39), and cover over with buttered paper; let the liquid boil for ten to twelve minutes, then remove from the hot fire and put it in the oven for thirty minutes longer; drain the fish, and let it dry thoroughly; dress it on a dish, keeping it hot, covered over with another plate. Strain and skim the liquid; reduce half of it to a half-glaze. Fry in butter two chopped shallots, and four ounces of mushrooms also chopped, thicken with two spoonfuls of veloute sauce (No. 415); dilute this sauce with the reduced liquid, and let cook for five minutes, then set it on one side to cook slowly, finish with butter, adding chopped parsley, and lemon juice. Wipe off all the humidity from the halibut, and cover it with the sauce; lay on top of the fish a straight row of very white cooked mushrooms.