No. 217 Brill à la purée de Câpres.
Take a very fresh fish, and an hour before cooking rub a good handful of salt on it, then boil it as before, dish it without a napkin, and have ready the following sauce:—put a pint and a half of melted butter into a stewpan, then have ready prepared three tablespoonfuls of capers, and two of gherkins, with a little boiled spinach pounded in a mortar with four ounces of fresh butter, and passed through a hair sieve, and when the melted butter is nearly boiling stir it quickly into it; finish it with a little essence of anchovy, a little cayenne pepper, and a little sugar, and pour over the fish when ready to serve. The butter requires to lay upon ice until quite hard.