Cook the turbot as above and dish it without a napkin, (but be careful
that it is well drained before you place it on the dish, and absorb what
water runs from the fish with a napkin, for that liquor would spoil your
sauce, and cause it to lose that creamy substance which it ought to
retain; this remark applies to all kinds of fish that is served up with
the sauce over it); then put one pint of cream on the fire in a good
sized stewpan, and when it is nearly simmering add half a pound of fresh
butter, and stir it as quickly as possible until the butter is melted,
but the cream must not boil; then add a liaison of three yolks of eggs,
season with a little salt, pepper, and lemon juice, pour as much over
the turbot as will cover it, and serve the remainder in a boat; or if
not approved of, dish the fish on a napkin, garnish with parsley, and
serve the sauce in a boat. This sauce must not be made until the moment
it is wanted.