Boil the fish as above, and dish it up without a napkin; have ready the
following sauce: put three yolks of eggs in a stewpan, with six ounces
of fresh butter, three tablespoonfuls of Tarragon vinegar, a
saltspoonful of salt, and a little white pepper; stir it over the fire
for a few minutes until the butter melts, and it becomes thickish; then
add eighteen spoonfuls of melted butter, stir it over the fire, but do
not let it boil; pass it through a tammie, then add a tablespoonful of
chopped tarragon and chervil mixed; place it again over the fire,
keeping it stirred, and when very hot pour it over the fish, and garnish
with a few sprigs of chervil. This sauce requires to be rather thick, to
mask the fish.