Ingredients

2 to 2 1/2 lb. large fish

Small pieces butter

Lemon juice

Few stuffed olives

Salt and pepper

Parsley.

Sauce

1 1/2 oz

Butter

3 oz. Cheese

1 oz. Flour

1 egg yolk

3/4 pint milk

Salt and pepper.

Method

Wash and dry fish and cut into 6 pieces. Place on greased dish, add lemon juice, sprinkle with salt and pepper and place small pieces of butter on top. Cover with greased paper. Bake in a moderate oven 15 minutes or till flesh leaves the bone easily. Lift on to heated entree dish and garnish with slices of stuffed olives and with parsley

Sauce

Melt butter, add flour and cook over gas 1 minute, stirring constantly. Add milk, stir till boiling and cook 3 minutes. Remove from fire; add finely grated cheese, beaten egg yolk and salt and pepper. Cook 2 minutes without boiling. Serve sauce in sauceboat.