How to Cook Fish

by Myrtle Reed

PERCH À 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 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.