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Potage, Meuniere

Cut heads and tails off four well-cleaned fresh perch. Finely mince two white onions, place and fry in a saucepan with one ounce butter for five minutes, stirring once in a while. Moisten with a gill white wine and two light quarts water, add perch, white part of two leeks, three branches parsley and two teaspoons salt, boil for twenty minutes, then lift up fish and place on a plate. Mix in a saucepan one ounce butter, two ounces flour, and stir on the fire while heating for two minutes. Strain fish broth into pan, add a saltspoon cayenne and half saltspoon grated nutmeg, mix well, let slowly boil for fifteen minutes, then skim fat from surface. Dilute on a plate one egg yolk, one gill cream, juice of a quarter lemon, and add to soup. Continually mix for two minutes, but do not allow to boil, then strain through a cheesecloth into soup tureen. Remove skin from perch, lift up filets, cut them in very small pieces, add to soup, mix lightly and serve.