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Weakfish, Hongroise

Scale, trim off fins and wipe a fresh three-pound weakfish, place in a large sautoire with half ounce butter, half gill white wine, one and a half gills water, juice of quarter of a lemon, two branches parsley, a light teaspoon salt and half teaspoon paprika. Cover fish with buttered paper, boil on range five minutes, then set in oven thirty-five minutes. Remove, lift up, dress on a hot dish and keep hot.

Mix in a small saucepan one and a half tablespoons melted butter with two light tablespoons flour, heat half a minute, stirring meanwhile. Strain fish liquor through a cheesecloth into this pan, add half gill milk, sharply mix until it comes to a boil, then cook ten minutes. Dilute one egg yolk in a tablespoon cream and add to the sauce. Sharply mix with a whisk while heating two minutes. Remove, pour sauce over the fish and serve.