1 pike (5-6 lbs.)
2 lemons, sliced
6 tbsp butter
6 tbsp salt
2 cups claret or white wine
1/2 tsp nutmeg
2 egg yolks

Clean, dress and cut pike into 3 pieces. Head and tail should be included in the cuts. In a large skillet, combine wine with equal amount of water and peel of one lemon. When water boils, add salt and fish. Cover and reduce head. Cook until fish is done, about 15-20 minutes. In a sauce pan combine 2 cups of water with butter and the lemons. Bring to a boil; reduce stock to 1 1/2 cups. Beat egg yolks and add some to the heated lemon water to the eggs. Slowly pour the egg yolks into the pan. Stirring constantly until the sauce thickens. Discard lemons. Arrange watercress on a heated platter. Assemble fish on top of watercress. Pour sauces over fish. Garnish with fresh lemon slices and slices of fried French or Italian bread.

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