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Black Bass, Bretonne

Procure a fresh black bass of three pounds. Scale, trim off fins and thoroughly wipe. Cut in short julienne strips two small red carrots and two branches celery, place in a large frying pan with an ounce butter and cook five minutes. Lay fish on top, and season with teaspoon salt and half teaspoon pepper. Pour in a half gill white wine and one and a half gills tomato sauce add six finely sliced canned mushrooms. Cover fish with buttered paper, boil five minutes on range, then set in oven thirty minutes. Remove, take off paper, dress fish on a hot dish. Boil sauce five minutes, pour it over fish, arrange six heart-shaped bread croutons around the dish, sprinkle a little freshly chopped parsley over and serve.