No. 231 John Dorée en Ravigote.
Boil the fish as above, and dish it up without a napkin; have ready the following sauce: put three yolks of eggs in a stewpan, with six ounces of fresh butter, three tablespoonfuls of Tarragon vinegar, a saltspoonful of salt, and a little white pepper; stir it over the fire for a few minutes until the butter melts, and it becomes thickish; then add eighteen spoonfuls of melted butter, stir it over the fire, but do not let it boil; pass it through a tammie, then add a tablespoonful of chopped tarragon and chervil mixed; place it again over the fire, keeping it stirred, and when very hot pour it over the fish, and garnish with a few sprigs of chervil. This sauce requires to be rather thick, to mask the fish.