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Two Yolks of Eggs (One teaspoonful of Anchovy)

One teaspoonful of Anchovy Paste.

Two teaspoonfuls of Capers.

One teaspoonful of chopped Parsley.

One small bunch of Parsley and Herbs (bouquet).

Wash and wipe the fish well, place it in a stewpan, season with pepper and salt; add velouté sauce, white wine, chopped shalots and bouquet garni. Set it to simmer slowly until the fish is done; baste occasionally. Put the fish on a dish and keep warm. Reduce the sauce until you obtain the desired consistency. Remove the herbs, add the yolks of eggs, work in the butter and pass through a tammy. Return to a smaller stewpan, add the anchovy paste, chopped parsley and capers, stir a few minutes over the fire, and pour over the fish.

Filets de Merlans frite à la Tyrolienne. (Fried Fillets of Whiting.) Ingredients.