Pompano a la Carondelet

Cut four fish into quarter of a pound slices, boil them in salted water containing thyme, bay leaf, parsley branches and vinegar; at the first boil remove them from the hot fire to let quiver on one side of the range for fifteen minutes; when finished, drain and suppress the skins, keeping the meat as whole as possible. Fry a medium sized onion in butter, dust with curry powder and moisten with court bouillon and white wine (No. 39); thicken this stock with thick bechamel (No. 409), and reduce it properly; stir in egg-yolks and fresh butter, then strain the whole through a tammy. Dress the fish; pour the sauce over and surround either with fried milts or mussels a la villeroi (No. 698).