(Recipe #28, page 132)
In contrast to no. 26, scale the entire fish with a scraper, clean them, and set them on the stove in boiling salted water with onions, whole peppercorns, and bay leaves and cook until done. Then mince two hardboiled eggs and some parsley, stir in nutmeg and zwieback crumbs, place the perch in a bowl, sprinkle them with the mixture, and send them to the table with hot melted butter.
Translated by David Green.