Broiled Striped Bass

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1 striper, 6 lbs.
½ c. shallots, chopped
½ c. mushrooms, chopped
1 lemon
1 c. tomatoes, chopped, peeled
1 tsp. chives, chopped
1 tsp. parsley, chopped
1 tbsp. butter
2 c. wine, dry white
2 egg yolks
1 c. cream sauce

Fillet and skin the bass. Cook it in wine in a hot oven in the juice of a lemon and the tbsp. of butter for 15 minutes. Remove the fillets; reduce the cooking liquid by boiling, then add the chopped tomatoes and cook the works until done. Finally, add 1 c. cream sauce, chopped parsley, chopped chives, and the yolks of two eggs. Cook, stirring until thick and creamy. Pour over the bass fillets and serve.