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2 pounds halibut
2 tablespoons flour
2 tablespoons butter
1 large cup top milk
lemon juice
onion seasoning
little Worcestershire sauce
4 eggs
celery salt


1 large cup stiff mayonnaise
1/4 teaspoon scraped onion
8 chopped ripe olives
8 chopped green olives
juice of 1 lemon
1 tablespoon capers
onion seasoning
celery salt


Boil halibut 20 minutes, remove all skin and bones. Blend flour and butter, add milk and seasoning, cook in double boiler until smooth sauce. Cool. Add beaten egg yolks, and last fold in stiffly beaten egg whites. Place in well-buttered mold, set in pan with little hot water. Bake 30 minutes. Turn on hot chop plate, fill center with very small buttered potato balls.


Blend all ingredients, add 1 beaten egg white and 1/2 cup boiling water. Mix thoroughly. Pour over fish ring or serve separately.

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