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Broiled Trout (Clean and wipe the fish quite)

Clean and wipe the fish quite dry, split it down the back and let it soak for nearly an hour in warm butter with chopped sweet herbs, salt, pepper and parsley; then cover it with sifted breadcrumbs and broil it over a clear fire. Serve with lemon juice or orange juice squeezed over. Fillets of Turbot with Cream Sauce Separate the fillets from the bones of some cooked turbot, skin them, leave till cold, then cut them into collops. Put one tablespoonful of flour into a stewpan with four ounces of butter and one-half teacupful of cream, a pinch of cayenne pepper and a small quantity of glaze; season to taste with salt, stir the sauce over the fire until it is thick, then remove it to the side and put in the fillets of turbot. Turn the turbot and sauce on to a hot dish and serve. If preferred, the mixture can be served in a vol-au-vent.