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Filet of Halibut, Chevreuse

Procure a three-pound piece of the tail part of a fresh halibut, split in two, remove spinal bone and skin, then cut each half in three slanting equal pieces. Neatly flatten, season with a teaspoon salt and half teaspoon pepper, fold in two and lightly beat with the blade of a knife. Pare them to heart-shaped forms, place in a lightly buttered sautoire, add half gill white wine, gill water, branch parsley, juice of a quarter lemon and three saltspoons salt. Cover fish with a buttered paper, boil for five minutes, then set in oven for twenty-five minutes. Remove, carefully lift up filets and dress on a hot dish, crown-like. Reduce gravy on range to a glaze, then pour in one and a half gills tomato sauce mix well and let boil for eight minutes. Shift pan to corner of range, incorporate little by little half ounce butter, sharply mixing with whisk while adding, strain sauce over fish and serve.