This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Remove the fillets whole; take off the skins; set to soak and then trim. Dish, and cover them with the following sauce: - Add the puree of eight soft roes, moistened with two table-spoonfuls of vinegar, to four tablespoonfuls of mayonnaise. Season with onion, parsley, chervil, chives, and tarragon, all finely chopped; flavor with cayenne.
 
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