3 c. cubed boiled fish
1/4 lb. butter
3/4 c. chopped onion
4 tbsp. flour
2 c. fish stock
1/2 c. white wine
1/2 c. mushrooms
2 egg yolks
2 tbsp. Parmesan cheese
1 tbsp. paprika

Saute onions in butter; add flour and mix well. Gradually stir in fish stock and wine. Add mushrooms and egg yolks well beaten with 2 tablespoons fish stock. Add fish.

Place mixture in 1 1/2 quart casserole or souffle dish. Sprinkle with cheese and paprika. Dot with butter. Bake at 350 degrees for 15-20 minutes or until browned. If desired, put in coquille shells (puff pastry) and garnish with a border of potatoes.