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Mackerel, Baked in Cream

(Austria.) Skin, bone, and slice a large fish into four pieces, season it and fry it in butter. Drain it and keep warm. Mix 1/2 pint of white stock or Bechamel sauce with two tablespoonfuls of sherry and the yolk of an egg. Stir over the fire, pour it over the fish, adding chopped parsley, onion, and bread-crumbs over the top of the dish. Bake till brown.