Halibut a la Victor (1958)

• 2 lb piece of halibut
• 1/2 lb small shrimp
• 1 small can, sliced, marinated mushrooms
• 1 tbspn melted butter
• 1/4 cup parsley, finely chopped
• 2 cloves garlic, sliced lengthwise
• 2 eggs yolks
• 1 cup light cream
• 1/4 cup sherry
• 2 tspns vinegar
• 1/2 tspn salt
• pinch of rosemary
• 2 tbspns butter

Simmer fish in small amount of water, to which you have added the salt and   vinegar, just until tender. Bone fish and break the meat into fairly small pieces; place in baking dish. 

Lightly saute garlic and parsley in melted butter; add mushrooms and marinade, and simmer for 5 minutes.  Stir in milk, shrimp, and rosemary, and simmer 10 to 15 minutes.  

Beat egg yolks with cream and sherry, and add to mixture. Cook until thickened.  Add butter. Pour thickened mixture over halibut and mix lightly.

Bake in moderate oven (350 degrees) for 15 to 20 minutes until lightly browned. Serves 6.

(Origin - "Cooking with Casseroles," a Sunset Book, 1958. By the Editors of Sunset Books and Sunset Magazine.)