Drain, dip
in crumbs, and broil. Serve with any preferred sauce.
PIKE A LA NORMANDY
Clean and draw a large fish and tie in a circle. Put into a fish-kettle
with sliced onion, a bay-leaf, a pinch of thyme, a sprig of parsley,
and salt and pepper to season. Add two cupfuls each of white wine
and white stock and enough water to cover. Add a tablespoonful
of butter, cover and simmer for forty minutes. Take up the fish,
strain the sauce and thicken with two tablespoonfuls each of butter
and flour cooked together. Take from the fire, add the yolks of
four eggs beaten with the juice of a lemon, and two tablespoonfuls
of butter. Strain over the fish and serve.
PICKLED PIKE
Draw and clean a pike, put into a fish-kettle, cover with Claret,
add three bay-leaves, and simmer until tender. Let cool in the
liquor. Serve with French dressing, Mayonnaise, or Tartar Sauce.
[Page 253]
TEN WAYS TO COOK POMPANO
BROILED POMPANO--I
Clean and split the fish, sprinkle with salt and pepper, rub with
butter, and broil. Squeeze lemon-juice over it and serve.
BROILED POMPANO--II
Split the fish, remove the backbone, season with salt and pepper,
and put on a tin sheet. Rub with butter and broil under the gas
flame.
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