Fillets of Trout, Sauted

Separate the bones from the fillets, cut each fillet into halves,put them in a buttered
sautepan, season with salt and pepper and fry them over a brisk fire. Put one-half
pound of lobster butter into a saucepan, with the yolks of four or five eggs, the juice
of a lemon, and a little salt and pepper, and stir all together over a clear fire till well
mixed; then pour in one half-pint of melted butter and two teaspoonfuls of essence of
anchovy. Stir the sauce till thick and on the point of boiling, then move it off the
fire. When cooked place the fillets on a hot dish, strain the sauce through a fine
sieve over them and serve.