PICKEREL À LA BABETTE
Butter a kettle and cover the bottom with sliced celery and onion. Lay the prepared and cleaned fish upon it, add a bunch of parsley and a tablespoonful of butter. Season with salt and white pepper, add a dozen peppercorns, a sliced lemon, a dozen pounded almonds, and cold water to cover. Simmer slowly until done. Take up the fish, beat the yolks of three eggs with a tablespoonful of cold water, take out the parsley, thicken the sauce, pour over the fish, sprinkle with parsley and serve.