As pike is now but rarely eaten in England, another fish can be substituted. The fish is slit open, and stuffed with 1 lb. of uncooked pike, or whatever fish is being used, 1 finely chopped onion, both cooked in a little butter. This is rubbed through a sieve, and a handful of bread, previously soaked in milk and well squeezed, is added to the mixture, the yolks of 1 or 2 eggs, and a seasoning of salt, pepper and a little grated nutmeg. The fish is then sewn up and put in a baking dish or a fire-proof dish, well buttered, with sliced onions, 1 glass of white wine, a little stock, and baked for 1 of an hour, and basted frequently. It is served with a Béchamel sauce or white sauce to which finely chopped dill, tarragon, parsley, fennel and chervil have been added.