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Striped Bass, Caper Sauce

Thoroughly wipe two fine, fresh striped bass of one and a half pounds each. Place them in a sautoire with a teaspoon salt, half teaspoon white pepper, half gill white wine, one gill hot water and half ounce butter. Cover the fish with a sheet of lightly buttered paper and let boil for five minutes; then set the pan in the oven to bake for fifteen minutes. Remove and keep hot. Heat one tablespoon butter in a small saucepan, add two tablespoons flour; stir well while heating for a minute, then pour in the liquor of the fish with three-quarters of a gill hot milk; mix well until it comes to a boil, then add two tablespoons capers; mix well and boil for one minute. Dilute one egg yolk in a tablespoon cold milk and add to the sauce; mix well for half minute without boiling. Dress the bass on a hot dish, pour the sauce over and serve.