Steam by cooking over boiling water a piece of halibut weighing two pounds, and serve with Silesian Sauce.
11/2 tablespoons vinegar Yolks 3 eggs 1/8 teaspoon powdered tarragon 2/3 cup Brown Stock
3 peppercorns 1/4 cup butter
Bit of bay leaf 1 tablespoon flour
Sprig of parsley 1/2 tablespoon capers 1/2 teaspoon finely chopped shallot 1/2 tablespoon parsley
Salt and cayenne
Cook first six ingredients until reduced one-half; strain, add yolks of eggs well beaten, one-half, each, brown stock and butter, and cook over hot water, stirring constantly until thickened. Then add, gradually, remaining butter mixed with flour and stock. As soon as mixture thickens, add capers, parsley finely chopped, and salt and cayenne.