Sheepshead a la Meissonier

Blanch separately one ounce of parsley root, one ounce of celery knob root, two ounces of mushrooms, two ounces of the white of leeks, all cut in fine strips, and minced onions, also blanched separately. Put three ounces of butter into a saucepan on the fire, and when hot place therein the onions, leeks, mushroom, parsley and celery roots, and fry without browning. Moisten with white wine and fish stock (No. 417). Lift the fillets from the fish, pare them neatly, and lay them in a deep buttered dish, the skin part downward; pour over the prepared stock, and cover over with another dish, then cook in the oven for fifteen to twenty minutes. Put into a saucepan, one pint of veloute (No. 415), boil, and reduce it with the stock to the consistency of a light sauce, add the vegetables, dress the fish, pour the sauce and the roots over, and bestrew the whole with very green, chopped parsley.