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Halibut, Vert-Pre

Procure three three-quarter-pound slices fresh chicken halibut and place them in a frying pan with an ounce butter, a gill white wine, branch parsley, juice of a quarter lemon, teaspoon salt and half teaspoon pepper. Cover the fish with a buttered paper, boil on range for five minutes, then set in oven for twenty-five minutes. Remove, carefully lift up fish with a skimmer, dress on a hot dish and reduce gravy to half the quantity on the fire. Have a vert-pre sauce ready, strain the fish liquor into it, mix well, then pour over fish and serve.