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Kingfish with White Wine

Scale, trim fins and cut off heads from two very fresh kingfish of one and a half pounds each. Split open without separating through front, remove spinal bones, place in a sautoire with half ounce butter, one gill white wine, a gill water, three finely sliced shallots, a branch parsley; squeeze in juice of quarter of a sound lemon. Season with half teaspoon salt and three saltspoon pepper. Cover fish with buttered paper and slowly boil on range twenty minutes. Lift up with a skimmer and place on a hot dish; remove all water from around fish on dish. Knead on a plate one ounce butter with an ounce flour and add it little by little, to the fish liquor and briskly mix with a whisk while adding, then boil ten minutes. Dilute one egg yolk with a tablespoon cream, add to the sauce and sharply mix while heating one minute. Strain the sauce through a Chinese strainer over the fish. Arrange six heart-shaped bread croutons around fish and serve.