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Spanish Mackerel, New Rochelle

Trim off the fins and remove the head of a three-pound fresh Spanish mackerel. Split it in two through the back, remove the spinal bones, then lay the fish on a lightly buttered tin, cut part downward, and season with light teaspoon salt and three saltspoons paprika. Spread a maitre d'hotel butter evenly over the fish, set in the oven for twenty minutes, being careful to baste the fish with the butter once in a while. Remove to a table. Pick off the stalks and stale leaves from a quart of fresh spinach, wash it in several changes of water, drain on a colander, then plunge into a saucepan with two quarts boiling water, and a teaspoon salt. Boil for ten minutes, drain on a sieve, press out all the water with a skimmer, then finely chop them and place in a small sauteuse with two egg-yolks, half ounce butter, three saltspoons salt, three saltspoons sugar, two saltspoons white pepper and half saltspoon grated nutmeg. Sharply stir on the fire with a wooden spoon for two minutes. Spread the spinach with a knife blade over the mackerel, sprinkle two tablespoons fresh bread crumbs over, set in the oven for ten minutes, remove, carefully dress on a hot dish and serve.