About 2 1/2 c. cut white fish
3 c. milk
1 sm. onion, sliced
Fresh parsley
2/3 c. buttered whole wheat crumbs
1/4 c. butter
1/4 c. flour
2 egg yolks, beaten
Salt and pepper to taste
2 tbsp. lemon juice

Cook fish 15-20 minutes in a double boiler with milk, onion and parsley. Drain, reserving the milk; break up fish and spread into shallow casserole dish.

In saucepan melt butter, blend in flour slowly. Stir in milk in which the fish was cooked. Season, add egg yolks. Pour sauce over fish. Top with crumbs. Bake 350 degrees for 25 minutes.