Season with salt and white pepper,
add a dozen peppercorns, a sliced lemon, a dozen pounded almonds,
and cold water to cover. Simmer slowly until done. Take up the
fish, beat the yolks of three eggs with a tablespoonful of cold
water, take out the parsley, thicken the sauce, pour over the fish,
sprinkle with parsley and serve.
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TWENTY WAYS TO COOK PIKE.
FRIED PIKE--I
Prepare and clean the fish, and cut into pieces suitable for serving.
Fry brown in butter, add to the butter a teaspoonful of anchovy
essence, a bit of ginger root, a grating of nutmeg, salt and pepper
to season, and enough Claret to cover. Simmer until tender, add
the juice of an orange and a teaspoonful of butter. Serve with
sauce poured over the fish.
FRIED PIKE--II
Clean the fish and cut it into pieces suitable for serving. Dip
in egg and crumbs and fry in oil.
FRIED PIKE A LA HOLLANDAISE
Clean the fish and cut it into steaks. Soak for two hours in a
marinade of oil and lemon-juice, seasoning with pepper, salt, minced
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parsley, and grated nutmeg. Drain, dip in flour, fry in lard, and
serve with Hollandaise Sauce.
BOILED PIKE WITH MELTED BUTTER
Boil the fish with a bunch of parsley in salted and acidulated water
to cover.
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