Boil some slices of halibut in a court bouillon (No. 38); lay in a baking dish a border of potato croquette preparation (No.2782), either hard and shaped with the hand and channeled, or else soft and pushed through a pocket. Have a layer of bechamel (No. 409) on the bottom of the dish, then one of the shredded fish, another layer of bechamel, and one more of the fish, finishing with the bechamel; sprinkle over with bread-crumbs, and grated parmesan, pour over a little butter, and brown in a hot oven.

With Parmesan

Prepare the same and make a solid paste by mixing together butter and parmesan cheese with a pinch of cayenne pepper, work it well and roll it out to an eighth of an inch in thickness; cover the last layer of bechamel with this, and brown nicely in the hot oven.

(1173). Chicken Halibut With Carrot Sauce (Jeune Fletan A La Sauce Aux Carottes)

Cut a well-cleaned eight pound chicken halibut in two lengthwise, and cut each part up into eight ounce pieces; place them in cold water for half an hour, drain and cook in water containing a quarter of the same quantity of milk; season with salt, and remove it from the hot fire at the first boil, leaving it to simmer without boiling, for fifteen minutes. Dress on a folded napkin and surround with very green parsley leaves. Servo at the same time a separate sauce-boat of bechamel sauce (No. 409), mixing in with it grated red carrot previously cooked in butter.