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Coquilles of Bluefish, Italienne

Remove bones and skin of a two-and-a-half-pound fresh bluefish. Cut the meat in half-inch square pieces, place in a saucepan with gill white wine, pint water, a tablespoon vinegar and half teaspoon salt. Cover pan and boil ten minutes. Remove, drain and save the broth.

Heat tablespoon melted butter in a saucepan, add six finely chopped shallots and lightly brown four minutes; add tablespoon flour and stir on fire until a light brown colour. Pour in half the quantity of the bluefish liquor and three gills demi-glace. Mix until it comes to a boiling point, then add twelve finely minced canned mushrooms and half teaspoon freshly chopped parsley. Mix well and boil fifteen minutes. Then add the fish and carefully mix. Divide it evenly in six table shells; place on a tin. Sprinkle a little Parmesan cheese over, arrange a few little bits butter on top, set in oven fifteen minutes, remove and serve.