Carp Breaded and Broiled, Maitre d'Hotel

After the carp is prepared and split in two lengthwise, remove the spinal bone, season with salt and dip the fish first in melted butter, then in bread-crumbs and broil it over a slow fire; when finished bring the two halves together; dress it as if it were whole. Surround with potato balls sauted in butter, seasoned with salt, fine herbs and lemon juice well stirred in.