Cook the turbot as before, and dish without a napkin; then put the yolks
of four eggs in a stewpan with half a pound of fresh butter, the juice
of a lemon, half a teaspoonful of salt and a quarter of one of white
pepper; set it over a slow fire stirring it the whole time quickly; when
the butter is half melted take it off the fire for a few seconds, (still
keeping it stirred), till the butter is quite melted, then place it
again on the fire till it thickens, then add a quart of melted butter,
stir it again on the fire, (but do not let it boil, or it would curdle
and be useless), then pass it through a tammie into another stewpan,
make it hot in the bain marie, stirring all the time pour it over the
fish or serve in a boat. The sauce must be rather sharp, add more
seasoning if required.