4 ea Bluefish fillets

      1 pt Wine, dry chablis

      1 c  Shallots, finely chopped

    1/2 c  Parsley, finely chopped

    1/2 pt Heavy cream

      1 T  Lemon juice

      2 ea Egg yolks, beaten

      1 x  Salt and white pepper

  Place fillets in a buttered baking dish, sprinkle with shallots and
  parsley. Pour on the wine, dust with salt and pepper and bring to a
  boil. Cover the dish with oiled, waxed paper (or foil) and place in
  preheated 350 degree oven. Cook for 15 minutes. Now drain the juice
  from the baking dish into a saucepan, add the cream, the lemon juice,
  the beaten egg yolks and continue to stir this over the flame until
  it has reduced to thick consistency. Pour this over the fillets,
  which you have kept hot in a baking dish, and serve very hot. Also
  for: Any tasty fish. Recipe date: 11/29/87