Broil the fish as for brill à la meûnière and dish it without a napkin;
then have ready the following sauce;--blanch a pint of muscles, beard
them and take out the black spots, then put two chopped eschalots in a
stewpan with one ounce of butter, pass it over the fire five minutes,
then add half a tablespoonful of flour, mix with it the liquor from the
muscles, half a pint of milk, and half a gill of cream, a saltspoonful
of salt, a little white pepper, and some grated nutmeg, boil it until
rather thick, pass it through a tammie, then add two pats of butter, a
few drops of essence of anchovy and the muscles; pour over the fish and
serve very hot.