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Halibut, Mornay

Marinade and cook three pounds very fresh halibut, cut in three slices, exactly the same as for bass. Have one tablespoon melted butter in a small saucepan; add two tablespoons flour, mix and heat well and pour in one gill hot milk and five tablespoons "fish gravy." Stir well, season with a saltspoon salt and half saltspoon cayenne pepper; add one ounce grated Swiss cheese and one raw egg yolk. Briskly stir and let slowly cook for three minutes. Place the halibut on a dish, remove the spine bone; place six heads canned mushrooms on top of the fish, pour the sauce over the halibut. Sprinkle a tablespoon grated Parmesan cheese on the surface, arrange a few little bits of butter over all. Place in a hot oven to bake for ten minutes, or until of a golden colour. Remove it from the oven, decorate with six heart-shape croutons around the dish. Sprinkle a very little finely chopped parsley over and serve hot.