Boil the fish as before, and dish it without a napkin; then have ready
the following sauce: put an ounce and a half of butter in a stewpan, and
mix two ounces of flour with it over the fire; then add a quart of milk,
with two eschalots peeled, an anchovy well washed, a little salt and
cayenne pepper; let it boil fifteen minutes, keeping it stirred, and
pass it through a tammie into a clean stewpan; then add a pint of
muscles (that have been blanched and bearded), two hard boiled eggs cut
in dice, and three teaspoonfuls of lemon-juice; season rather high, and
when ready to serve pour over the fish.