1931 Cuban Cookery by Blanche Z de Baralt

29

2 egg yoHs 2 spoonfuls flour 1 spoonful butter 2 lemons.

Slice fish in cross sections. Fry onion and garlic in olive oi in large pan. Put in fish, including head, taking care not to disturb the order of the pieces, as it is desirable to reconstruct the fish on the platter, to give the impression that it is whole, notwithstanding the fact that it has been divided into pieces. Cover fish completely with water. Add parsley, salt, bay leaf, cloves, pepper corns, paprika and vinegar. Let cook on moderate fire until the fish is done. Take the pieces out carefully and place them in order on a long fish platter. Strain the broth in which the fish has been cooked. Thicken with flour which has been worked w i th a spoonful of butter into a smooth paste. Add egg yolks and lemon juice. Strain again, if necessary, and pour over fish in the platter. The sauce should cover it completely and when cold will form a firm and delicious jelly. Decorate with slices of lemon and put a bunch of parsley in the fish's mouth.