Evening Republican, Volume 17, Number 309, Rensselaer, Jasper County, 29 December 1913 — Halibut Maitre d'Hotel. [ARTICLE]

Halibut Maitre d'Hotel.

Cut two pounds of halibut Into pieces three inches square. Dip each into a beaten egg, then Into sifted bread crumbs. Fry In boiling lard until a rich brown. Rub a heaping teaspoonful of butter to a cream, add the juice of half a lemon, half a tablespoonful of chopped parsley, one saltspoonful of salt and a half saltspoonful of pepper; mix and spread on the hot squares of halibut, set in the oven just long enough to melt, then serve.