Haddock Coquilles..........Lesley Pappa

1 lb. haddock
3/4 cup dry white wine

1/2 tsp. salt

1 bay leaf
2 Tbl. minced green onion
3 Tbl. butter
4 Tbl. flour
3/4 cup milk
2 egg yolks
1/2 cup whipping cream

pepper

lemon juice

1/2 Tbl. butter

6 Tbl. grated Swiss cheese

Instructions:

Simmer wine, salt, bay leaf and minced onions for 5 minutes.
Add haddock and enough water to cover.
Simmer until fish flakes with fork - about 20 minutes.
Remove fish and rapidly boil down cooking liquid until reduced to 1 cup.
Flake fish and remove bones - set aside.
Cook 3 tbl. butter and flour together for 2 minutes.
Blend in cooking liquid - add milk.
Boil for 1 minute.
Blend egg yolks and whipping cream - add to cooking liquid.
Cook 1 minute.
Season to taste with salt, pepper and lemon juice.
Combine 2/3 of cooking liquid with fish.
Spoon into buttered scallop shells.
Cover with rest of cooking liquid.
Sprinkle with cheese and dot with 1/2 tbl. butter.
Place scallops 8-9 inches under broiler for 5-8 minutes or until golden brown.

Serves 8.