Cook the fish as above, then have all the spawn from two fine hen
lobsters; if not sufficient get some live spawn from the fishmonger’s,
making altogether about two ounces, pound it well in the mortar and mix
it with half a pound of fresh butter, rub it through a hair sieve, place
it upon ice until firm, then put it in a stewpan with the yolks of four
eggs, a little pepper, half a teaspoonful of salt, and four
tablespoonfuls of lemon juice, place it over the fire and proceed as for
the sauce Hollandaise, adding the same quantity of melted butter, and
two teaspoonfuls of essence of anchovy, pass it through a tammie into a
clean stewpan to make it hot, dish the fish without a napkin, soaking up
the water in the dish with a clean cloth, and pour the sauce over it; be
careful the sauce does not boil or it will curdle.
This dish is one of the most elegant, and is the best way of dressing a
turbot, for I have always remarked that notwithstanding its simplicity,
it has given the greatest satisfaction, both for its delicateness and
appearance, causing no trouble only requiring care.