the skin, and mask the fish all over with the following:
Make a gill of clear, strong, thick fish stock quite hot,
and dissolve in it from 1oz. to 2oz. of best leaf
gelatine; when this is perfectly melted and is cool,
stir into it half a gill of best salad oil, a tablespoonful
of strained lemon juice or white tarragon vinegar,
and the beaten yolk of an egg. When this is beginning
to set, spread it over the fish with a hot, wet palette-
knife; if properly made this produces a smooth, glassy,
yellow surface. Garnish down the sides of the fish,
diagonally with well-washed and boned anchovy fillets,
and chopped olives or capers, and serve with little heaps
of chopped jelly round it, alternating these with cold
cooked potatoes cut into half the size of small marbles,
tossed in a vinaigrette sauce. A slice of halibut is not
at all bad done this way, whilst trout of any kind answers
admirably for it.
Halibut Steak (Darnes de Flétan).—Choose a nice
thick cut of cold boiled halibut, mask it with aspic-
stiffened tomato mayonnaise, glaze it with savoury
jelly, strew it with minced capers, and serve garnished
with seasoned watercress, and a potato and tomato
mayonnaise.
— Stewed, à la Juive.—Fry two medium-
sized onions minced in about a tablespoonful of oil
(a little of this minced onion should be kept for the
forcemeat); when the onions are tender lay in about
½lb. of halibut (cod, or indeed any white fish will do
for this) and a pint of water, bring it to the boil, then
let it simmer steadily till the fish is cooked, when you
keep the fish hot by the side of the fire whilst you make
the sauce; mix an ounce of flour to a smooth paste
with a very little cold water, add the yolks of four eggs
and the juice of three lemons, with a tiny pinch of