Note 227 — INDEX
Reading edition
No. 227. Chicken Halibut aux Fine Herbs.—Chop a little parsley, six mushrooms and a shallot, adding to them a little salt, pepper and nutmeg; place all in a saucepan and simmer five minutes with half a pint of port wine. Pour all these ingredients into a shallow dish and place on top four pounds of chicken halibut. Bake in moderate oven for about thirty minutes, basting with the liquor occasionally. Put half a pint of Spanish sauce (No. 37) in another saucepan and reduce for seven or eight minutes, adding juice of a lemon, serve poured around the fish.