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Halibut, Scalloped, with Cheese

Remove bone and skin from a three-pound piece of fresh halibut, cut in then slices and place on a dish. Season with teaspoon salt, three saltspoons pepper, saltspoon grated nutmeg, squeeze juice of half a sound lemon, sprinkle teaspoon parsley over and turn well in seasoning. Place in a sautoire an ounce flour and same quantity butter and knead thoroughly, then dilute with a light pint milk and let come to a boil. Season with a half teaspoon salt, saltspoon cayenne and half saltspoon grated nutmeg, add two egg yolks and two ounces grated Parmesan cheese. Stir a little and boil one minute longer. Pour a little of the sauce at bottom of a china baking dish, arrange a layer of fish over sauce. Cover fish with more sauce, then a layer of fish, etc., until finished. Cover with sauce, sprinkle two tablespoons bread crumbs. Distribute half ounce butter in small bits on top. Set in moderate oven to bake forty-five minutes. Remove and serve in the same dish.