Boil the fish as before, and have ready caper sauce made as follows: put
fifteen tablespoonfuls of melted butter in a stewpan, and when it boils
add a quarter of a pound of fresh butter; when it melts, add two
tablespoonfuls of liaison (No. 119); let it remain on the fire to
thicken, but do not let it boil; moisten with a little milk if required,
then add two tablespoonfuls of capers, and pour over the fish.