A delicious soup may be made of halibut or any other good white fish that has not too many bones in it. Even fresh cod that has been cooked in two waters will do for this dish.

Heat a quart of good stock to a boil. The water in which halibut has been cooked may be used if you have no other, but veal, or beef, or chicken is better. As soon as it boils, stir in the fish, minced finely, and freed from fat, skin, and bones. Add pepper, salt, a little chopped parsley, and a great spoonful of butter. Have in another kettle a cup of milk, heated to scalding, stir into it a tablespoonful of white roux and half a cupful of pounded cracker. Boil up once, pour into the tureen. When the fish has cooked five minutes after the butter goes in, stir into the thickened milk and serve.

An egg, well-beaten into the milk and crumbs with an egg-whip before the mixture is turned out of the saucepan is an improvement to this excellent bisque.

Cold fish can be thus utilized with satisfactory results.