No. 218 Brill à la Hollandaise.
Boil the fish as above and proceed as for turbot à la Hollandaise; see that article.
No. 219 Brill aux Câpres.
Boil the fish and put twelve tablespoonfuls of melted butter into a stewpan, place it on the fire and when nearly boiling mix two ounces of fresh butter and three tablespoonfuls of capers with a little pepper and salt, dish on a napkin and pour the sauce over or serve in a boat.