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Four Button Mushrooms

Four small Quenelles.

One gill of Béchamel Sauce.

One yolk of Egg.

Put the slice of cod on a greased tin, cover with a greased paper and bake in a slow oven for about fifteen minutes. Reduce the wine in a stewpan, add the sauce with the yolk of egg mixed in it, the oysters blanched, the mushrooms and the quenelles, and season to taste. Place the slice of fish on a dish, pour the sauce over, and place the oysters, mushrooms, and quenelles in groups in the corners of the dish.