Cover with white wine and simmer for twenty minutes. Drain
and keep warm. Take out the onion, parsley and celery root, add
half a cupful of chopped mushrooms, and cook for five minutes. Cook
with a tablespoonful each of butter and flour thickened together,
take from the fire, add a tablespoonful of butter and the juice of
two lemons. Pour over the fish and serve.
STEWED PERCH A LA BATELIERE
Put four pounds of cleaned perch into a saucepan with salt and
pepper to season, two sliced onions, a bunch of parsley, and Claret
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and water in equal parts to cover. Simmer for half an hour, drain,
remove the parsley and thicken the sauce with two tablespoonfuls
each of butter and flour cooked together. Add a tablespoonful of
anchovy essence, the juice of half a lemon, and two tablespoonfuls
of butter. Pour over the fish and serve.
PERCH A LA FRANCAISE
Boil the perch in white wine, and when cooked, skin and arrange
on a serving-dish. Pour over a Cream Sauce to which has been added
chopped cooked carrots and mushrooms and a tablespoonful of minced
parsley. Add also to the sauce a tablespoonful of butter and grated
nutmeg and lemon-juice to season.
PERCH A LA MAITRE D'HOTEL
Prepare according to directions given for Mullet a la Maitre d'Hotel.
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