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Striped Bass, Mariniere

Neatly trim and wipe two fresh striped bass of one and a half pounds each. Place them in a frying pan with half ounce butter, one teaspoon salt, one saltspoon cayenne pepper, half gill white wine and one gill hot water. Cover the dish with a sheet of buttered paper. Boil for five minutes on the range, then set in the oven to bake for ten minutes. Remove from the oven, lift up the paper, add six freshly opened medium oysters or fresh mussels, six cooked shrimp, six heads canned mushrooms. Cover again with the same paper and replace the fish in the oven for ten minutes more. Remove, lift up the paper, remove the fish with a skimmer, place on a large dish, pour the contents of the pan over the fish and serve.