No. 230 John Dorée à la Crèmière.
Boil the fish, put a pint of milk with the water you boil it in, dish it on a napkin, garnish with some large sprigs of double parsley, have ready the following sauce: put half a pint of double cream in a stewpan, and when it is nearly boiling, add a quarter of a pound of fresh butter; shake the stewpan round with your hand till the butter is melted, then add the juice of a lemon, a saltspoonful of salt, and half ditto of white pepper; serve in a boat very hot.