How to Cook Fish

by Myrtle Reed

BAKED FILLETS OF MACKEREL WITH CREAM

Cook the prepared fillets in melted butter and drain. Thicken two cupfuls of white stock with butter and flour cooked together, add a wineglassful of white wine, take from the fire, and add the yolks of two eggs well beaten. Cover the fillets with the sauce, sprinkle with crumbs and grated cheese, dot with butter, and bake brown. Sprinkle with lemon-juice and serve in the same dish.