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Croutes Hollandaises

Soak some well washed Dutch herrings in milk for three hours; then drain and dry them and fillet them, allowing half a fillet for each guest. Lay these halved fillets into a well buttered tin; squeeze a little lemon juice over them, cover with a buttered paper and cook in a moderate oven for seven minutes. Meanwhile melt together a quarter of an ounce each of butter and flour, moisten with a gill of milk, stir in a teaspoonful of made mustard, two tablespoonfuls of freshly grated Parmesan, and the same of beer and let it boil up. Have ready some fingers of hot fried bread; dust these well with minced chives or shallots and cayenne; place a half fillet of herring on each; pour the above sauce over all and serve very hot.