FILETS DE POISSON GRATINES, A LA PARISIENNE

Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce
For 6 people

2 1/2 lbs. sole or flounder filets poached in white wine (see related recipe)

SAUCE
A 2-quart, heavy-bottomed, enameled or stainless steel saucepan

3 Tb butter

4 Tb flour

A wooden spatula or spoon

The boiling fish-poaching liquid

3/4 cup milk

A wire trap

2 egg yolks

1/2 cup whipping cream

a 2-quart mixing bowl

A wire trap

A wooden spoon

More cream if needed

Salt and white pepper

Lemon juice

2 Tb grated Swiss cheese, to help brown top of sauce

1 Tb butter cut into bits

Poach the fish in white wine as described in the master recipe. Drain the poaching liquid into an enameled saucepan and rapidly boil it down until it has reduced to 1 cup.

Melt butter, blend flour, and cook slowly, stirring, until they foam and froth together for 2 minutes without coloring. Off heat, beat in the boiling liquid, then the milk. Boil, stirring, for 1 minute. Sauce will be very thick.

Pre heat boiler

Blend the yolks and cream in the mixing bowl. Beat in driblets of hot sauce until a cup hasd been added. Beat in the rest of the hot sauce in a thin stream. Return the sauce to the pan. Set over moderately high heat and stir with wooden spoon, reaching all oer the bottom of the pan, until the sauce comes to the boil. Boil and stir for 1 minute. Then out with additional spoonfuls of cream until the sauce coats teh spoon nicely. Season carefully to taste with salt, pepper, and drops of lemon juice. Strain.

Spoon the sauce over the fish. Sprinkle with cheese, and dot with butter.