Halibut, a la Poulette Recipe ingredients

• Slice of halibut, weighing 2 pounds
• ¼ cup melted Crisco
• 2 teaspoons lemon juice
• few drops onion juice
• pepper and salt to taste

To prepare this Halibut, a la Poulette Recipe, first clean fish and cut into neat fillets. Add seasonings to melted Crisco, and put dish containing Crisco in saucepan of hot water to keep Crisco melted. Take up each fillet separately with a fork, dip in Crisco, roll and fasten with small wooden skewer. Put in shallow pan, dredge with flour, and bake 12 minutes in hot oven. Remove skewers, arrange on platter for serving, pour around 1 1/2 cups white sauce, and garnish with yolks of 2 hard-cooked eggs rubbed through a strainer, whites of hard-cooked eggs cut in strips, lemon cut fan-shaped, and parsley.