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Coquilles of Fish

Remove the bone and skin of a one-and-a-half-pound piece very fresh halibut. Cut it into half-inch pieces, place in a frying pan with a half gill white wine, half ounce butter, half teaspoon slat and teaspoon paprika; mix a little, cover the fish with a lightly buttered paper, boil for five minutes, then set in oven for fifteen minutes. Remove and keep hot. Mix in a saucepan one and a half tablespoons butter with two and a half tablespoons flour. Moisten with one and a half gills milk and one gill cream. Season with two saltspoons salt and half saltspoon cayenne, strain the fish gravy into this pan, mix well for two minutes, then let slowly boil for ten minutes. Add the fish, carefully mix without breaking, then divide equally into six table shells; dredge two tablespoons grated Parmesan cheese over, divide a half ounce butter on top of the six shells, place on a pastry tin and set in the oven for fifteen minutes. Remove, dress on a hot dish and serve. N. B. Any kind of left-over white fish can be used instead of fresh cooked fish.