1/2 lb. fish fillets, boiled shrimp or lobster
Or any combination available seafood
1/2 c. butter
1 tbsp. finely chopped green onions
1 c. cream or milk
3 egg yolks, beaten
1/4 c. sherry or dry white wine, optional
Parsley sprig for garnish, if desired

Poach fish in water or bake in oven until it flakes easily. Do not over cook. Melt butter in double boiler or heavy bottom saucepan; saute onions in butter until translucent. Add wine or lemon juice and cook for 3 minutes. Beat egg yolks into cream; add to butter, onion, wine mixture. Stir constantly until thickens. Use at once over cooked rice and seafood. Or serve seafood and sauce on a slice of toast.