MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Poisson Au Champagne
  Categories: Wildgame, Fish
       Yield: 1 servings
  
       6 ea Fillets, 8 oz each
       1 ea Onion, large, thinly sliced
       1 ea Lemon, large, sliced thin
     1/8 t  Thyme
     1/2 ea Bay leaf
       4 T  Butter
       2 t  Flour
       2 t  Butter
       2 c  Champagne, extra dry or brut
       4 ea Egg yolks
       1 x  Salt & pepper to taste
  
   Mix together the 2 tsp flour and 2 tsp butter; reserve. Butter
   generously a baking dish large enough to hold fish. Arrange fillets,
   covering with onion and lemon slices, season with salt and pepper,
   thyme and add bay leaf piece. Pour in 1-1/2 C Champagne. Place fish
   in preheated 400 degree oven, checking after 10 minutes. Fish cooks
   very quickly this way and cannot be allowed to brown. Remove when
   milky white and flakes to fork. Discard lemon and onion but drain
   juice into small sauce pan. Keep fish warm. Concentrate juice over
   stove, thicken with dabs of flour-butter mix. Add 1/2 C champagne and
   egg yolks. Thicken beating over double boiler or over low fire. Cool
   sauce quickly when done. Spread over fish and serve. Recipe date:
   12/11/87
  
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