Wipe, skin, and fillet a three-pound chicken halibut or turbot. Cut each of the four fillets in halves, lengthwise. Trim into shape, sprinkle with salt and lemon juice, and spread with salmon forcemeat. Roll like a jelly roll and roll in buttered cheesecloth, fastening ends with soft twine. Cook over boiling water twenty minutes. Cool, remove from cheese-cloth, and cut in one-third-inch slices, crosswise. Line buttered charlotte russe moulds with prepared fish, spread with halibut forcemeat to keep pieces in shape and fill cavity with a mixture of three-fourths cup cold, cooked, flaked salmon and halibut (using equal parts), and one-fourth cup chopped mushrooms, moistened with sauce made from one and one-half tablespoons, each, butter and flour and one-third cup fish stock. Cover with salmon forcemeat, set in a pan of hot water, cover with buttered paper and bake until firm, the time required being about forty-five minutes.- Remove from moulds to hot platter, as shown in illustration and garnish with thin slices of lemon, shrimps, and parsley. Pour around English Fish Sauce.

Moulded Rolled Fillet of Halibut.

Moulded Rolled Fillet of Halibut. - Page98.

Salmon Forcemeat

Cut stale, baker's bread in slices, remove crusts, break, crumb in small pieces and pack solidly in cup; there should be three-fourths cup. Cover crumbs with cold water and let stand one minute. Drain in cheese-cloth and squeeze as dry as possible. Put in saucepan, add three-fourths tablespoon butter and cook, stirring constantly, until a paste is formed; then spread on a plate to cool. Force two-thirds cup of cold, cooked salmon through meat chopper, pound in a mortar with bread mixture and add one-third cup heavy cream, two eggs, three-fourths teaspoon salt, one-eighth teaspoon pepper, and a slight grating nutmeg.

Halibut Forcemeat

Melt three tablespoons butter, add six tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one-third cup fish stock. Remove from range, cool, put in mortar and pound with one and one-half cups uncooked halibut, forced through a meat chopper. When well blended, add two eggs and three egg yolks, two teaspoons salt, one-fourth teaspoon pepper, and one-half cup heavy cream. Force through a puree strainer.

English Fish Sauce

Make a stock from trimmings from salmon and halibut, a nape of halibut, one sprig, each, parsley, and thyme, one onion, cut in halves, bit of bay leaf, one-fourth cup white wine, two tablespoons Sherry wine, one tablespoon lemon juice, and five cups water. Cook until reduced to two cups.

Melt three and one-half tablespoons butter, add three and one-half tablespoons flour and stir until well blended; then pour on gradually, while stirring constantly, one and one-third cups stock, the remaining two-thirds being used for forcemeat, and fish and mushroom mixture. Bring to the boiling point and season with salt and pepper.