Halibut, with Fine Herbs a la Reynal

Dress a halibut by cutting off the fins and scraping the scales from the dark side; split it lengthwise in two on this side, and lay the fish on a small oval baking-pan with raised edges or on oval silver dishes; moisten it to its heighth with wine court bouillon (No. 39), and cover over with buttered paper; let the liquid boil for ten to twelve minutes, then remove from the hot fire and put it in the oven for thirty minutes longer; drain the fish, and let it dry thoroughly; dress it on a dish, keeping it hot, covered over with another plate. Strain and skim the liquid; reduce half of it to a half-glaze. Fry in butter two chopped shallots, and four ounces of mushrooms also chopped, thicken with two spoonfuls of veloute sauce (No. 415); dilute this sauce with the reduced liquid, and let cook for five minutes, then set it on one side to cook slowly, finish with butter, adding chopped parsley, and lemon juice. Wipe off all the humidity from the halibut, and cover it with the sauce; lay on top of the fish a straight row of very white cooked mushrooms.