This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
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. - Page98.
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.
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.
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.