(Recipe #36, page 133)
Skin and salt as large a fish as can be found, weighing 10–15 pounds. Lard it closely with fine lardons and bake it for 1½ hours in a shallow baking pan with lots of butter, basting frequently. Then sprinkle grated and sieved crumbs over the fish, gradually add 2–3 cups of sour cream, and before serving pour brown butter [beurre noisette] over it. Stir a bit of cold water into the sauce, like meat gravy, to make it good and smooth, and serve it with the pike.
Translated by David Green.