Pike Perch or Wall-Eyed Pike, Russian Style

Fry in butter some minced carrots, small onions and a garnished bunch of parsley, add to these some fish steaks each one weighing a quarter of a pound and previously marinated in salt for two hours; moisten with white wine court bouillon (No. 39), and as soon as the fish is cooked, drain and dress it. Garnish with the small onions, strain the broth through a sieve, reduce, skin and add to it some butter kneaded with flour, strain again through a tammy, put in a few capers, pour the sauce over the fish and garnish around with sippets of bread fried in butter.