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2 egg yoHs
2 spoonfuls flour
1 spoonful butter
2 lemons.
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Slice fish in cross sections. Fry
onion and garlic in olive oi in large pan.
Put in fish, including head, taking care
not to disturb the order of the pieces,
as it is desirable to reconstruct the fish
on the platter, to give the impression
that it is whole, notwithstanding the
fact that it has been divided into pieces.
Cover fish completely with water. Add
parsley, salt, bay leaf, cloves, pepper
corns, paprika and vinegar. Let cook on
moderate fire until the fish is done.
Take the pieces out carefully and
place them in order on a long fish platter.
Strain the broth in which the fish
has been cooked. Thicken with flour
which has been worked w i th a spoonful
of butter into a smooth paste. Add
egg yolks and lemon juice. Strain again,
if necessary, and pour over fish in the
platter. The sauce should cover it
completely and when cold will form a
firm and delicious jelly.
Decorate with slices of lemon and
put a bunch of parsley in the fish's
mouth.