To one gill boiling water add as much milk, and when it is
scalding-hot, stir in—leaving the sauce-pan on the fire—two
tablespoonfuls of butter, rolled thickly in flour; as this thickens,
two beaten eggs. Season with salt and chopped parsley, and when, after
one good boil, you withdraw it from the fire, add a dozen capers, or
pickled nasturtium seeds, or, if you prefer, a spoonful of vinegar in
which celery-seeds have been steeped. Put the fish into a hot dish,
and pour the sauce over it. Some serve in a butter-boat; but I fancy
that the boiling sauce applied to the steaming fish imparts a richness
it cannot gain later. Garnish with sprigs of parsley and circles of
hard-boiled eggs, laid around the edge of the dish.