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Halibut, Atlantic City

Place three three-quarter-pound halibut steaks in sautoire with a half ounce butter, half gill white wine, a light teaspoon salt and half teaspoon paprika. Cover fish with a buttered paper, cook on fire for five minutes, then set in oven for ten minutes. Remove, lift up paper, take up steaks with a skimmer and place on a baking dish. Place a tablespoon melted butter and an ounce flour in a small saucepan, stir on fire for one minute, pour in halibut gravy with a gill milk and half gill cream. Briskly mix on fire until it comes to a boil, then add two ounces cooked ham cut in very small squares, six finely sliced canned mushrooms, a half teaspoon freshly chopped parsley, thoroughly mix and let boil for ten minutes. Squeeze juice of half a lemon and pour sauce over fish, dredge two tablespoons grated Parmesan cheese over all, set in oven for fifteen minutes, remove and serve.