Maskinonge a la Providence

Stud slices of the fish with anchovy fillets; plunge these slices in boiling water to which a little vinegar has been added, for two minutes, take them out and lay them in a saucepan; cover the entire fish with a veloute sauce (No. 415), with white wine and mushroom parings, adding a garnished bunch of parsley; let simmer until the fish is cooked, then drain off the liquid; reduce and thicken it with egg-yolks, butter and cream; pass it through a tammy, and incorporate into it a piece more butter and chopped/parsley. Dress the slices of fish, covering over with a third part of the sauce, and serve the remainder of the sauce separately.