Fillet the fish, wash the bones, and put them into white stock, and boil them for half an hour. Strain out and mix with milk. Wash the fillets and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper; they will take about 20 minutes.
Dish them carefully, strain the liquor, and make a sauce of it with the butter and flour by directions given. Season and flavour this and pour it over the fillets; garnish with chopped parsley and red bread crumbs, and serve hot.
Time: 1 hour.