(_Baked and with Parmesan_)
Boil some slices of halibut in court bouillon, lay in baking dish a
border of potato croquette—either hard or shaped with hand. Have layer
of bechamel on bottom of dish—then one of shredded fish, another layer
of bechamel and one more of fish, finishing with the bechamel; sprinkle
with bread crumbs and grated Parmesan. Pour over a little butter and
brown in the oven.
_With Parmesan._ Prepare same and make solid paste by mixing together
butter and Parmesan cheese with pinch paprika. Work well and roll out
one-eighth inch thick. Cover last layer bechamel with this and brown in
hot oven.
_Bechamel Sauce._ Prepare roux of butter and flour, let cook few
minutes while stirring—not allow to color—remove to slower fire and
leave it to cook 15 minutes. Then dilute gradually with half boiled
milk.