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Halibut, Parisienne

Procure three halibut steaks of three-quarters of a pound each. Slice white parts of three leeks exceedingly fine, place in a baking dish with a tablespoon butter, set on fire and slowly cook five minutes; place steaks on top. Peel and cut in quarters four sound red tomatoes, arrange them around fish and pour a gill white wine over. Season with light teaspoon salt, half teaspoon pepper, then spread an anchovy butter over, cover with lightly buttered paper, then set the fish in oven thirty-five minutes. Remove and serve in the same dish.