PIKE SALAD
Flake cold cooked pike with a silver fork,
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mix with Mayonnaise and chopped capers, and serve very cold on lettuce
leaves.
ROASTED PIKE
Prepare a large fish, stuff with seasoned crumbs, and sew up. Spread
with butter, sprinkle with chopped onion, minced parsley, minced
pickle, and pounded anchovies. Sprinkle with salt and pepper, put
in a buttered baking-dish, and bake slowly for an hour, basting
with melted butter as required. Add half a cupful of white wine
and one cupful of white stock to the drippings. Thicken with a
tablespoonful each of butter and flour cooked together, take from
the fire, add two tablespoonfuls of butter and the yolks of three
eggs beaten with the juice of a lemon. Bring to the boil, pour
over the fish and serve.
PIKE A L'ALLEMANDE
Prepare according to directions given for Carp a l'Allemande.
CRIMPED PIKE A LA HOLLANDAISE
Prepare and clean the fish and cut into steaks. Soak in ice-water
for two hours. Boil until tender in salted and acidulated water
to cover and serve with Hollandaise Sauce.
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PIKE A LA FRANCAISE
Cut a cleaned and prepared pike into thick steaks, and marinate
for two hours in oil and lemon-juice, seasoned with salt, pepper,
minced onion and parsley, and a pinch of sweet herbs.
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