| 1 | Mix together the 2 tsp flour and 2 tsp butter; reserve. |
| 2 | Butter generously a baking dish large enough to hold fish. |
| 3 | Arrange fillets, covering with onion and lemon slices, season with salt and pepper, thyme and add bay leaf piece. |
| 4 | Pour in 1-?c champagne. |
| 5 | Place fish in preheated 400 degree oven, checking after 10 minutes. |
| 6 | Fish cooks very quickly this way and cannot be allowed to brown. |
| 7 | Remove when milky white and flakes to fork. |
| 8 | Discard lemon and onion but drain juice into small sauce pan. |
| 9 | Keep fish warm. |
| 10 | Concentrate juice over stove, thicken with dabs of flour-butter mix. |
| 11 | Add ?c champagne and egg yolks. |
| 12 | Thicken beating over double boiler or over low fire. |
| 13 | Cool sauce quickly when done. |
| 14 | Spread over fish and serve. |
| 15 | Recipe date: 12/11/87 |
