2-3 lb. whole haddock
1 carrot
Tops of celery
3-4 sprigs parsley
3 cloves
1-2 bay leaves
8 whole black peppercorns
Salt
2 qt. water
2 tbsp. butter (or other fat)
3 tbsp. flour
2 c. milk
1-2 egg yolks
1/2 c. cream

Discard the entrails of the fish and then cut it in 2 or 3 pieces, keeping head, bones and all. Clean and trim vegetables as you like, as they are not going to be served. Put fish, vegetables, cloves, bay leaves, pepper and a little salt on in the cold water and bring to a boil. Let simmer uncovered about 45 minutes. Strain.

Rescue the better pieces of fish to be served in the soup. Now make your cream sauce by heating butter and, adding flour, stirring while heating. Add milk gradually to a smooth consistency. Add the fish broth and fish flakes. Simmer for a few minutes. Season. For special occasions beat the egg yolks and cream and pour the hot soup over them before serving. Serves 6.