Boil the turbot and dish it without a napkin, then pour the following
sauce over it and serve immediately: put a quart of melted butter into a
stewpan, place it on the fire and when nearly boiling add six ounces of
anchovy butter (No. 78), and four spoonfuls of whipped cream, mix it
quickly but do not let it boil; when poured over the fish sprinkle some
chopped capers and gherkins over it.