Ingredients:
Cod
hake
whiting or red mullet
onions
parsley
mint
marjoram
turnips
mushrooms
chervil
cloves
salt
milk
cream
eggs

Put a salt-spoonful 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, and 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.

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