No. 204 Turbot à la Crème.
Cook the turbot as above and dish it without a napkin, (but be careful that it is well drained before you place it on the dish, and absorb what water runs from the fish with a napkin, for that liquor would spoil your sauce, and cause it to lose that creamy substance which it ought to retain; this remark applies to all kinds of fish that is served up with the sauce over it); then put one pint of cream on the fire in a good sized stewpan, and when it is nearly simmering add half a pound of fresh butter, and stir it as quickly as possible until the butter is melted, but the cream must not boil; then add a liaison of three yolks of eggs, season with a little salt, pepper, and lemon juice, pour as much over the turbot as will cover it, and serve the remainder in a boat; or if not approved of, dish the fish on a napkin, garnish with parsley, and serve the sauce in a boat. This sauce must not be made until the moment it is wanted.