Pompano a la Soya

Suppress the heads and thin tail parts from three fish weighing three quarters of a pound each; cut the meat into steaks, and sprinkle over with salt. Cut in fine shreds, half a pound of leeks, and a quarter of a pound of celery, the same of carrots: fry them in butter over a slow fire without coloring, then add the pieces of fish, and moisten to their heighth with broth and white wine; season with pepper, parsley, thyme, and bay leaf. When the fish is done, remove from the fire and dress. Lay around the dish mellow potatoes (No. 2799), and thin slices of blackfish a la Orly. (No. 1114). Serve with a sauce-boat of horseradish and cream sauce (No. 478).