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Fish Scallops Au Gratin

Peel off skin, remove the bones and cut in half-inch-square pieces one and a half pounds very fresh halibut, place in a frying pan with gill white wine, half ounce butter, one teaspoon salt and half teaspoon pepper. Cover fish with a lightly buttered paper, boil on range for five minutes, then set in oven six minutes. Mix in a saucepan one and a half ounces butter with two ounces flour and heat for one minute, stirring meanwhile. Pour in the fish liquor, one gill milk and one gill cream, thoroughly mix until it comes to a boil, then boil for five minutes; add fish with two tablespoons sherry, one teaspoon anchovy essence, and gently mix and cook for five minutes. Pour the whole into a baking dish, sprinkle a little grated Parmesan cheese over, set in oven to bake for ten minutes, remove and serve.

N. B. Any left-over fish can be utilized instead of the fresh.