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Cusk à La Crème

1/2 tablespoon cornstarch 1/2 tablespoon bu ter Yolk of 1 egg 1 bay leaf Put the milk with the mace, parsley and bay leaf in a double boiler; bring to a boil; remove the mace, parsley and bay leaf and add the cornstarch and butter, well rubbed together. Then add the beaten egg and season to taste. Fill a baking dish with alternate layers of fish and sauce; cover with bread crumbs and bake in the oven until the crumbs are browned.