Broiled Striped Bass

Directions

Fillet and skin the bass.

Cook it in wine in a hot oven in the juice of a lemon and the tablespoon of butter for 15 minutes.

Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done.

Finally, add 1 cup cream sauce, chopped parsley, chopped chives, and the yolks of two eggs.

Cook, stirring until thick and creamy.

Pour over the bass fillets and serve.