(Recipe #35, page 133)
This preparation is best with a large fish, a pickerel or a pike. After it has been thoroughly cleaned, insert its tail into its mouth. To keep it whole, use a rack to lower it into salted water with a knob of butter (to make the flesh milder), boil until done, drain the fish partially, serve it in a deep, heated bowl with the caper sauce R, no. 8 poured over it very hot.
Translated by David Green.