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Kingfish, Comtesse

Procure two small fresh kingfish of one pound each. Split in two through the back, remove all the bones and cut the fish in equal one-inch pieces. Place them in a saucepan with half gill sherry. Season with half teaspoon salt and two saltspoons cayenne pepper. Mix a little, then cover the fish with a sheet of buttered paper. Set in the oven for ten minutes. Remove from the oven, lift up the paper, place the pan on the fire, add half gill cream, one gill hot milk and twelve sliced heads canned mushrooms. Boil the whole for five minutes. Dilute two egg yolks in two tablespoons cold milk and add to the fish; gently stir while cooking for two minutes, but do not allow to boil. Equally divide the prepared fish into six paper cases, arrange on a dish and serve.