Take four fish and fillet them by passing the knife from the back of the
head to the tail, keeping close to the bone, then cut each fillet in
halves, then rub a quarter of a pound of butter on the bottom of a deep
sauté-pan and lay in the fillets; season with a little pepper, salt,
chopped parsley, the juice of a lemon, and a glass of sherry; place them
over a brisk fire five minutes, then turn them gently and place them
again on the fire for five minutes, dress them round on a border of
mashed potatoes, but be careful not to break them, as they are very
delicate; put ten spoonfuls of melted butter in the sauté-pan, with four
of milk, and a little sugar and salt; set it over the fire, boil it
three minutes, keeping it stirred, and then pour over the fillets.