Perch, Sauce Valois—Boiled

Scale and clean two or three medium sized perch; boil sufficient water in a flat saucepan to cover the fish, adding to it salt, parsley roots with the green leaves, minced onions, and celery; after this has boiled for a few moments, plunge in the fish, and let boil merely for a few times, then set it on one side of the range to finish cooking. If the perch be required hot, serve them on a folded napkin with boiled potatoes on each side of the fish and green parsley at the ends. Serve a Valois and tarragon sauce (No. 554) separately.