Broil halibut steak and sprinkle lightly with lemon juice. Heat oysters in butter until they curl. Season with salt and pepper and pour over the fish. Garnish with parsley or cress. For six people use two pounds of halibut and a pint of oysters.

Fillets Of Halibut

6 halibut fillets

2 chopped pimentoes

1 cupful chopped string beans

1 cupful fish stock

2 cupfuls pounded halibut Pimento figures

1/2 cupful soft bread crumbs cooked in 1/4 cupful milk or cream

1 teaspoonful lemon juice 1/2 teaspoonful salt

1/8 teaspoonful pepper

2 eggs separated

Remove the skins from the fillets; season the fillets well with salt and pepper and sprinkle with the pimento and beans. Set in a well-oiled baking dish some distance apart. Combine the remaining ingredients according to the order in which they are given, adding the egg whites, well beaten, at the last. Pile this mixture high on the fillets, set the pimento figures in place, surround them with the stock, and bake twenty minutes in a quick oven. Remove to a hot serving platter and strain off the liquor in the pan. There should be 1 1/2 cupfuls. Thicken this with 2 tablespoonfuls of butter and 1 table-spoonful of flour creamed together, add two tablespoonfuls of lemon juice, and pour onto 2 slightly-beaten egg yolks. Return to heat over hot water and stir until thickened. Sprinkle the fillets with the minced pimentoes and parsley and serve surrounded with the sauce.