Cut a large haddock into moderately thick slices and dip each into egg beaten up with grated nutmeg; then cover with breadcrumbs and fry in butter till a light brown. Remove the tips from about fifty branches of asparagus, and boil the rest in salted water. Place the boiled asparagus in a stewpan with two ounces of butter, a couple of rusks, a blade of mace, and half a pint of clear stock. Then add the slices of fish just fried, and the asparagus tips, and let the whole stew for a quarter of an hour. The beaten yolk of an egg and a little lemon juice are often added to this dish.

A cheaper version may be made by using cabbage instead of asparagus.