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Pompano, Hollins

Cut off the heads of two fresh pompanos of one and a half pounds each, split them in two through the back, remove spinal bones, neatly trim them, then place the fish in a sautoire, skin side downward, add half ounce butter, gill white wine, half gill water, branch parsley, juice half a sound lemon, level teaspoon salt and three saltspoons pepper. Cover the fish with buttered paper and set in the oven for fifteen minutes, remove, take up the pompano with the skimmer, lay it in a baking dish. Mix in a small saucepan one ounce butter with ounce flour, heat for half a minute, then strain gravy of the fish into this pan, add a gill cream and gill milk and sharply stir until it comes to a boil. With a small Parisian potato scoop dig out all you can from three good-sized, sound, raw, peeled potatoes, wash well, add them to the sauce, season with two saltspoons salt and one saltspoon cayenne, lightly mix and let boil for fifteen minutes. Add one egg yolk, carefully mix without mashing potatoes, pour contents of pan over the pompano, sprinkle a little Parmesan cheese over, set in oven for fifteen minutes, remove and send to table in same dish.