| How To Cook: |
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1. Butter an au gratin dish and sprinkle it with finely chopped shallots.
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2. Place in it a layer of perch fillets, seasoned with salt, pepper and lemon juice.
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3. Cover with the chopped mushrooms and with the tomatoes, skinned, seeded and finely chopped, and add a little chopped parsley.
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4. Put on top another layer of seasoned perch.
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5. Moisten with white wine, and cover with a buttered paper.
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6. Cook gently in a moderate oven (350°F).
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7. When the fillets are done, pour the liquor into a saucepan, add the cream and simmer until reduced by a half. (The sauce must be very light, but well-seasoned.)
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8. Cover the fish with the sauce and serve in the dish in which it was cooked.
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