Pickerel au Bleu with butter and horseradish

(Recipe #31, page 132)

Select small fish, gut them, and bend their tails into their mouths; handle them as little as possible, because otherwise they will not turn really blue. The cook them au bleu as described in no. 17, but boil them somewhat longer than trout.

When they are served, garnish the fish with sprigs of parsley; along with hot melted butter, pass grated horseradish combined with vinegar and some sugar. Do not forget the liver, which is considered a great delicacy, but be careful to cut off the gall bladder first. Salt like perch.

Translated by David Green.

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