(Recipe #62, page 139)
Clean and bone the fish, salt it, and cut it into small pieces. Dry, dip in beaten egg and nutmeg, dredge in bread crumbs, and fry golden brown in hot butter.
Meanwhile clean some asparagus, cut the stalks in two (to prevent the tips from overcooking, they are added somewhat later), boil them in salted water until they are tender, and stew them for a while with the haddock in a mixture of fish broth, butter, crumbled zwieback, and mace. Stir egg yolks and a bit of lemon juice into the sauce.
Translated by David Green.