Cut two slices chicken halibut in fillets, sprinkle fillets with salt and pepper, pour over one-third cup white wine, cover, and let stand thirty minutes. Drain, dip each piece separately in heavy cream, then in flour, and fry in deep fat. Cook skin and bones removed from fish with five slices carrot, two slices onion, sprig parsley, bit of bay leaf, one-fourth teaspoon peppercorns, and two cups cold water until reduced to one cup liquid. Make sauce of two tablespoons butter, three tablespoons flour, the fish stock, and one-third cup heavy cream. Add yolks two eggs, salt, pepper, cayenne, and white wine to taste.
Arrange fish on serving dish, cover with one-half pound mushroom caps cleaned, then sautéd in butter, and pour over sauce.