6 flounder fillets
1/2 c. Chablis wine
6 sm. onion rings
2 tbsp. lemon juice
1/2 bay leaf
1 tbsp. butter
1 tbsp. flour
2 egg yolks
1/4 tsp. salt
6 peppercorns

Place flounder on onion rings in greased, shallow dish. Add Chablis, lemon juice, bay leaf, salt, and peppercorns. Cover with sheet of buttered waxed paper. Bake at 350 degrees for 15 minutes. Remove fillets from dish and keep warm. Strain sauce; add water if needed to make 1 cup. Melt butter; add flour and strained sauce. Cook, stirring constantly, until thickened. Beat egg yolks, with 1 tablespoon of water and add to sauce. Cook for 1 minute, stirring vigorously. Place fillets in shallow baking dish. Pour sauce over them. Set in pan of water at 400 degrees for 3 minutes. Serves 5-6.