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Filet of Sheepshead, Farley

Cut two filets of sheepshead in three slanting, even pieces each. Lightly heat an ounce butter in saute pan, lay in filets one beside another, season with a teaspoon salt, half light teaspoon white pepper and one-quarter saltspoon grated nutmeg. Pour over a gill white wine, cover filets with a buttered paper and set in moderate oven for twenty minutes. Cut away the bottoms of a pound medium-sized fresh mushrooms, lay umbrellas aside for further use, thoroughly clean and wipe dry bottoms and finely chop them up. Heat an ounce fresh butter in a small saucepan, add chopped mushrooms, season with a saltspoon salt and let gently cook for ten minutes, lightly stirring with a wooden spoon once in a while. Sprinkle over a half tablespoon of flour, stir again for a minute and transfer filets into a baking dish. Strain fish gravy over mushrooms, pour in a gill hot milk or cream, stir well, allow to boil for three minutes and pour same over filets. Sprinkle surface with a tablespoon grated Parmesan cheese, set in a very hot oven until a nice golden colour, remove and immediately send to table with a few slices lemon.