Place several fish into a baking pan with a glass of white wine, salt, pepper, and an ounce of butter. While they are cooking break three eggs into half a pint of cream, and beat until it is light. When the fish is done remove them from the pan and stir the eggs and cream into the gravy. Simmer for two minutes, and pour over the fish, serving at once.
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Salmon a la Melville
Put slices of salmon into a baking pan with a little white wine and water. Sprinkle with salt and bits of butter. Place in the oven and bake for fifteen minutes.
For a sauce, blanch some very finely chopped young onions. Put them in a saucepan with a wine glass of white wine, salt, cayenne, a cup of picked shrimps, a lemon cut in thin slices, and a tablespoonful of Worcestershire sauce. Then add a piece of butter the size of a walnut, rolled in a very little flour. Remove from the fire and stir in the yolks of two eggs. Pour the sauce over the fish and serve.
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Stewed Haddock
Lay pieces of fish in a pan with the skin side up. Sprinkle with salt and cayenne, and cover tightly, allowing the fish to stew in its juice for twenty minutes. Then add a quarter of a pound of butter rolled in flour, and a quarter of a glass of wine. Stir the liquor and simmer for a few moments, when it is ready to serve. No water should be used.
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Bacalas a la Viscaina