Originally Published:
Like Mama Used to Make, 1952
Original Images:

6 small perch
salt
4 bay leaves
4 hard-cooked eggs, chopped
8 peppercorns

Cook fish in salted water to cover until tender, with bay leaves, peppercorns, and salt. Strain, and save the liquor. Remove bones, skin, and then flake the fish. In soup bowls, put a layer of fish and then a layer of chopped egg. Repeat layers. Reheat the fish liquor and pour over the fish and egg. Serves 6 to 8.