2 firm firm fish fillets (cod, bass, etc.)
4 cups bouillon
1 bay leaf
several grains of allspice
1/4 lb. margarine
6 hard boiled eggs, chopped
Cook fish in bouillon with peppercorns, allspice, bay leaf for 25
minutes. Remove and place on hot platter. Melt margarine, blend in
chopped eggs. simmer for short time and top fish with egg mixture.
garnish with parsely.