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Sauce a L'Ancienne

Melt one tablespoon butter in a frying pan, add one tablespoon sifted flour; stir well while lightly browning for two minutes. Pour in one gill hot milk and half gill fish stock. Season with one-quarter teaspoon salt and a saltspoon cayenne pepper. Stir well with a wooden spoon for two minutes. Add two finely minced gherkins, one tablespoon capers and six minced canned mushrooms. Mix well while cooking for three minutes. Place the fish in a baking dish, then pour the sauce over the fish. Sprinkle a tablespoon grated Parmesan cheese over all. Place the fish in a hot oven to bake for eight minutes. Remove and serve.