Pompano a la Potentini

Split three fish, each weighting a pound and a half, lengthwise down the spinal bone; leave the skin on the meats, season with salt, coat over with oil, and roll them in white bread-crumbs; broil for fifteen to twenty minutes over a slow fire, turning them over when half done. Dress them on a dish, pour over slightly melted lobster butter (No. 580) thickened with veloute sauce (No. 415); add the juice of a lemon and chopped parsley; garnish around the fish with sliced fresh cucumbers, laid in salt for fifteen minutes, and all the liquid extracted, then seasoned with pepper, vinegar, and oil, as well as some finely chopped chervil.