No. 298 Whitings broiled à la Maître d’Hôtel.
Broil the fish as above, dish them without a napkin, have six tablespoonfuls of melted butter in a stewpan, put it to boil, then add two ounces of maître d’hôtel butter (No. 79), stir it till it is melted, but do not let it boil, and pour over the fish.