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Sole, with Water Souchet

Take some fine fresh soles, scale the white side, and take the skin from the black side. Empty out all the intestines, and wash the fish thoroughly in several waters. When the soles are quite clean, boil them in water souchet, which should be prepared as follows. Take some roots of parsley, and cut them into slices about the eighth of an inch thick and an inch in length. Put these roots into some water with a bunch of parsley, green onions, and a little salt; let them stew for an hour, then stew the soles in this water. When the fish are done enough, have ready some parsley leaves, without the stalks, which have been blanched separately in salt and water. Drain the soles, and take care that the parsley roots are preserved. Put the fish into a tureen with some of the liquor in which they have been stewed, and which you should strain through a silk sieve. Throw in the parsley roots and leaves, and serve up the water souchet without any bread in it; but in a separate plate send to table a few slices of rye-bread and butter.