Boiled Fish with Egg Sauce
3 pounds Pick or other fish
1 tablespoon butter
1 tablespoon flour
1 cup Hot Fish Stock [reserved]
1 Egg Yolk
Clean and salt the fish and boil 30 minutes, reserving 1 cup fish stock. Melt butter, add flour and hot fish stock. Remove from heat and pour gradually on the beaten yolk. Pour while hot over boiled fish and garnish with parsley.
Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.
To get your own copy of this wonderful little recipe book, do an online search using the title, author and year of publication. There are lots of copies out there!