Bring to the boil, pour over the fish, and serve.
PERCH A LA STANLEY
Clean four large perch, put into a saucepan with a tablespoonful
of butter, a small bunch of parsley, a pint of Rhine wine, a pint
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of white stock, and salt and pepper to season. Simmer slowly until
done, drain, and keep warm. Thicken the sauce with two tablespoonfuls
each of butter and flour cooked together, take from the fire, add
the yolks of four eggs beaten with the juice of a lemon and three
tablespoonfuls of butter. Bring to the boil, add a dozen parboiled
oysters, pour over the fish, and serve.
BAKED PERCH
Prepare and clean the fish, stuff with seasoned crumbs, and sew
up. Bake with a little white wine and melted butter.
PERCH SALAD
Clean and boil the fish, drain, and cool. Serve very cold on lettuce
with Mayonnaise.
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TEN WAYS TO COOK PICKEREL
BROILED PICKEREL A LA MAITRE D'HOTEL
Prepare and clean the fish and cut into pieces suitable for serving.
Dip in seasoned oil, broil, and serve with Maitre d'Hotel Sauce.
FRIED PICKEREL--I
Prepare and clean the fish and cut into pieces suitable for serving.
Dip in beaten egg and cracker dust and fry in deep fat.
FRIED PICKEREL--II
Prepare and clean the fish and cut into steaks.
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