1 pound of raw halibut. 1/4 cup of butter. 1 two-pound lobster. The yolks of four eggs. Salt and paprika. 1 cup of hot water. The juice of half a lemon.

Cut the fish in inch cubes and cook until tender in salted acidulated water, or stock made from the trimmings of the fish and the body bones of the lobster with a few bits of vegetable; drain the fish and when cold add to it the flesh of the lobster, cut into cubes, a dash of salt and paprika, and the juice of half a lemon; set aside until ready to use. Put into the blazer, over hot water, the butter, beaten to a cream, and beat into this, one at a time, the yolks of four eggs, then gradually one cup of hot water; when all the water has been added and the sauce is smooth and thick, stir in the fish and lobster with the lemon juice. Serve as soon as the mixture is hot.