Put the mullets in boxes and dress as for Italienne, but make the sauce
thus: place a quarter of a pound of fresh butter on a plate with a
tablespoonful of chopped tarragon, one ditto of chopped chervil, one
ditto of lemon juice, and a little pepper, salt, and sugar, mix all well
together; have ten tablespoonfuls of white sauce (No. 7) boiling in a
stewpan, and throw the other ingredients into it, stir it over the fire
till quite smooth, and pour over your mullets in the paper boxes. If too
thick add a little milk.