Pickerel or pike in yellow sauce

(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.

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