No. 365 Perch à la Maître d’Hôtel
Prepare and cook your fish as above; then put twenty tablespoonfuls of melted butter in a stewpan, and when it is upon the point of boiling, add a quarter of a pound of Maître d’Hôtel butter (No. 79) and pour the sauce over the fish, which dress on a dish without a napkin.