Fried Fish, Russian Style, Mushroom Sauce

Instructions

1. 1

   Cut two slices chicken halibut in fillets, sprinkle fillets with salt and pepper, pour over one-third cup white wine, cover, and let stand thirty minutes.

2. 2

   Drain, dip each piece separately in heavy cream, then in flour, and fry in deep fat.

3. 3

   Cook skin and bones removed from fish with five slices carrot, two slices onion, sprig parsley, bit of bay leaf, one-fourth teaspoon peppercorns, and two cups cold water until reduced to one cup liquid.

4. 4

   Make sauce of two tablespoons butter, three tablespoons flour, the fish stock, and one-third cup heavy cream.

5. 5

   Add yolks of two eggs, salt, pepper, cayenne, and white wine to taste.

6. 6

   Arrange fish on serving dish, cover with one-half pound mushroom caps cleaned, then sautéed in butter, and pour over sauce.