Cut halibut or any firm white fish into cutlets three quarters of an inch thick, two inches wide, and three inches long. Dredge with salt, pepper, and paprica. Lay them in a pan so they do not touch, cover with salted water, cover the pan, and let them steam in the oven for ten or fifteen minutes until cooked, but remove while they are still firm enough to retain shape. Pound the trimmings of the fish in a mortar, pass it through a sieve, and to one half cupful of the fish pulp add a thickening made as follows: put a dessert-spoonful of butter in a saucepan on the fire; when it is melted add a dessert-spoonful of flour, cook for a minute without coloring, add three tablespoonfuls of cream or milk, a quarter teaspoonful of salt and a dash of pepper, remove it from the fire. Stir in the half cupful of fish pulp and one beaten egg; color it a delicate pink with a few drops of cochineal, beat the whole until light, and spread the cutlets of fish with this mixture one quarter inch thick; smooth it carefully on top and sides with a wet knife. Place the pieces in a pan, cover, set it into another pan containing hot water, and let steam in the oven for ten or fifteen minutes. Range the pieces standing on end around a socle of rice or hominy (see page 326);mask the top of the socle with prawns, or with parsley, or with water cresses, and a few pink roses or pink carnations. Serve with Hollandaise sauce, colored green or pink.
The pink cutlets may be garnished with capers, or with a thin slice of pickle cut into fancy shape with cutter.
Select flounders of uniform size, and large enough to make two strips about two and a half inches wide on each side, each fish giving four fillets. Marinate them, or else dredge with salt and pepper, and dip into butter. Roll them, beginning at the broad end, and fasten with a wooden took-pick. Egg and bread-crumb them, and fry in hot fat for seven minutes. Fry only four at a time, that the fat may not be too much cooled when they go in. Remove the skewer carefully, and serve with remoulade, Tartare, or tomato sauce.
TURBANS, OR ROLLED FILLETS OF FISH. (SEE PAGE 125).