Ingredients

Cod, hake, whiting or red mullet
Onions
Parsley
Mint
Marjoram
Turnips
Mushrooms
Chervil
Cloves
Salt
Milk
Cream
Eggs

 

Method

Put a ¼ teaspoon of salt, two onions, a little parsley, marjoram, mint, chervil, a turnip, a mushroom and the heads of two cloves into a stewpan and simmer in a cupful of milk for half an hour, then let all the ingredients settle at the bottom and pass the broth through a hair sieve, add to it an equal quantity of milk or cream and in it cook your fish on a slow fire.

 

When the fish is quite cooked, pour off the sauce, but leave a little on the fish to keep it warm; reduce the rest in a bain-marie; stir all the time, so that the milk may not curdle. Thicken the sauce with the yolk of an egg, and when about to serve pour it over the fish.