Prepare a fish stock from the skin, bones, and trimmings of fish,

seasoning with bay-leaf, onion, mace, cloves, and garlic. Boil

slowly for an hour in water to coyer. Chop the raw fish with a few

blanched almonds and a little garlic. Season with salt, pepper,

and mace, and shape into small balls. Strain the stock, bring it to

the boil, drop the balls in, and simmer slowly for twenty minutes.

Skim out the balls and put on ice. Beat six eggs thoroughly with a

little cold water and add them gradually to the boiling stock. Cook

in a double-boiler until smooth and thick. Take from the fire, add

the juice of two lemons, and a tablespoonful of tarragon vinegar.

Pour the sauce over the balls, sprinkle with capers and minced

parsley, and serve very cold.