Categories: Fish/sea, Portuguese, Sauces 
      Yield: 4 servings 
  
  1 1/2 lb Sea bream or other suitable         2    Egg yolks 
           -white fish                         1 tb Cream 
      1 oz Butter                                   Paprika 
    2/3 c  Port wine                                Salt 
  
  Prepare the fish and season with salt and paprika. Bake it with the butter 
  in a covered fireproof dish in a moderate oven (350 deg. F) for 5 minutes. 
  Add the port wine and continue cooking  until the fish is tender - 15 to 20 
  minutes. Strain of the liquor from the dish and cook quickly in a saucepan 
  to reduce it a little. Cool, and beat in the egg yolks, add the cream and 
  reheat very gently but do not bring to the simmering point. Pour the sauce 
  over the fish and serve with Savory Rice (opt.) 
   
  Source: the complete book of World Cookery Crescent Books, Inc. A Division 
  of Crown Publishers, Inc. 419 Park Avenue South, New York, NY 10016 ISBN 
  7064 0023 2 1972