A Book of Mediterranean Food

into the top half of a double pan;
stir into it the beaten yolks of 4
eggs, then a ladleful of the strained
court bouillon in which the fish are
cooking. Cook over very gentle
heat, whisking all the time until the
sauce is thick and frothy. Pour this
sauce over the prepared toast in
the heated serving dish, arrange
the strained fish on the top, and
serve quickly, with the reserved
half of the aïoli separately.