Note 230 — INDEX
Reading edition
No. 230. Halibut, Sauce Supreme.—Cut four pounds of halibut in square pieces one inch thick, soak one hour in Maderia or sherry wine, turning them over once in fifteen minutes. Then put them into a saucepan with two oz. melted butter, add salt and pepper; simmer five minutes, then send to the oven for twenty minutes. Arrange the fish on a dish and pour over it a sauce supreme. Cook sword fish, flounders or bass in the same way. Striped bass, deep sea flounders, sword fish and other coarse grained fish may be cooked in any way directed for the halibut.