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White-Wine Sauce for Sole

First boil a large sole in the white wine. To do this, cleanse and trim the sole, and put it into a shallow fish-kettle just large enough to hold it. Skin a small onion, and cut it into dice; sprinkle them over the fish, and add a little salt, a small bunch of sweet herbs, six peppercorns, and one clove. Pour over the sole as much French white wine as will cover it, and let it boil gently till done enough. Strain the liquor, put it into a small saucepan, place it by the side of the fire, and stir into it, gently and gradually, the yolk of an egg. As soon as it begins to thicken take it from the fire and pour it over the fish. Time to boil the sole, according to size.