Scale and well dry six perches, and make incisions here and there on
each side of them; then put a quarter of a pound of butter into a
sauté-pan, season your fishes with pepper and salt, put them in the
sauté-pan and fry them gently, turning them carefully; when done, dress
them on a napkin, garnish with parsley, and serve without sauce.
In my opinion, they are much better cooked this way than boiled or
stewed; large fish may also be done this way, but they require more
butter, and must cook very slowly.