Red Bass. Water Fish

Cut into short Julienue some carrots, leeks, parsley root and celery root; slice or cut some onions into squares, and put all into a saucepan to moisten with fish broth (No. 195); boil and reduce to a glaze; moisten again with water, add salt and the fish whole, cooking it in this court bouillon. Drain, reduce the stock, thickening it with a little veloute sauce (No 415), the juice of a lemon, and butter; mix in with it blanched parsley leaves. Dress the fish on a folded napkin, surround with sprigs of parsley and serve the sauce separate.