Lafayette Fish, Breaded English Style

Score the fish on both sides on the thick fillets; season with salt and pepper. Melt lightly two ounces of fresh butter, stir into it six raw egg-yolks, salt, pepper, and nutmeg; dip the fish into this mixture, then roll it in bread-crumbs, smooth the surface nicely, and fry a fine color in very hot clarified butter; drain, wipe and salt the fish, then dress it on a folded napkin and garnish with fried parsley and quartered lemons.