6 lb Rockfish
1/2 c  Shallots; chopped
1/2 c  Mushrooms; chopped
1    Lemon
1 c  Tomatoes; chopped, peeled
1 ts Chives; chopped
1 ts Parsley; chopped
1 tb Butter
2 c  Wine, white, dry
2    Egg yolks
1 c  Cream sauce

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a
lemon and the Tbsp 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 C 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.