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White Perch, Tartare

Scale and wipe six very fresh white perch, season with teaspoon salt and three saltspoons pepper, lightly baste them with a little cold milk, roll them in flour, dip in beaten egg, and then roll in bread crumbs. Arrange in a frying basket and fry in boiling fat for ten minutes, lift up, drain, sprinkle a little salt over them, dress on a dish, decorate with six quarters of lemon and parsley greens, then serve with tartare sauce separately.