Fried sole with lemon juice

(Recipe #70, page 141)

Prepare the sole as described above and lay the fish for 1–2 hours in vinegar, salt, and minced shallots and seasonings, then fry as described. Add lemon juice to the brown butter in the pan and pour it over the fish when serving.

This preparation goes very well with baby peas or served alone with a shrimp sauce.

Translated by David Green.

Grilled whitefish

(Recipe #50, page 136)

After cleaning and drying the fish, if it is large cut it into two pieces. Otherwise make small incisions on both sides, then sprinkle the fish with pepper and salt, brush it lightly with a little melted butter, and grill it on both sides over a hot wood coals on broiler rack made for this purpose. The grill must be heated before the fish is placed on it. When the fish is done, remove it carefully from the grill and serve it with maître d’hôtel butter, made as follows:

Melt ¼ pound of butter on the stove (without letting it foam or even get too hot), add the juice of a lemon, a small bunch of minced parsley, and some finely ground pepper; stir the sauce together and pass it with the fish.

Translated by David Green.

Baked walleye or pikeperch

(Recipe #46, page 135)

Prepare the fish as described above; make closely spaced incisions on both sides, salt it, and it off after an hour.

Then mix several raw egg yolks with the juice of a lemon, minced shallots and parsley, and equal parts of fresh butter and anchovy butter; coat the fish with the mixture. Place it on slices of pork fat in a baking pan and bake it in a hot oven, occasionally adding a little white wine to the pan. When the walleye is done and a golden brown crust has formed, serve it at once, accompanied by a crayfish or oyster sauce.

Translated by David Green.

Baked pike with sour cream

(Recipe #41, page 134)

Cut the pike into moderate-size pieces and place them in an earthenware baking pan. For every 3 pounds of fish take 2 bay leaves, a few slices of onion, salt, 2 ounces of butter, and ¼ quart of sour cream; pour over the fish and bake about 20 minutes in a hot oven, basting the fish repeatedly with the sauce and sprinkling it with crumbled zwieback or grated Parmesan cheese.

When serving, stir some bouillon into the sauce mixed with lemon juice or a bit of vinegar and pour it over the fish. Remove the bay leaves and sliced onions.

Translated by David Green.

Pike or pickerel with egg sauce (also delicious)

(Recipe #40, page 134)

Put the fish’s tail in its mouth and place it in not too large a casserole (to keep the broth from becoming tepid) with equal parts of vinegar and cold water, some onions, two bay leaves, some peppercorns, a half to whole parsley root, and the necessary salt. Set it on the stove and boil until done. Carefully remove the fish to a heated platter, pour the following sauce over it, and cover.

Prepare some mushrooms, crayfish tails, and crayfish butter. Stir 1 spoonful of flour into a knob of foaming butter; meanwhile stir 10 egg yolks into a scant quart of strong bouillon. Pour the bouillon into the flour and butter and let it come to a boil, constantly stirring. Add the mushrooms, crayfish tails, and butter, and a bit of lemon juice, and pour the sauce over the fish.

Translated by David Green.

Stewed pickerel

(Recipe #34, page 133)

Use a sharp knife to shave the scales very close to the skin, leaving it white; split the fish and cut it into pieces of a convenient size, rinse them well, boil them for 5 minutes in salted water, and place them in another kettle.

Meanwhile boil capers in white wine and some of the fish broth, with lemon juice and peel, a generous knob of fresh butter, and some grated white bread. Pour this sauce over the pickerel and let the fish stew in it gently for ¼ hour. If desired, when the fish are served the sauce can be slightly seasoned with anchovies. Then stir in an egg yolk and bring the pickerel hot to the table.

Translated by David Green.

Fricassee of eel, Bremen style

(Recipe #8, pages 127 – 128)

Clean the eel as described above, cut it in pieces, salt it, let it stand for an hour, and rinse it before continuing. Bring it to a boil in a strong, slightly salted bouillon that almost covers it, along with a few chopped mushrooms, and cook the eel until done.

Then roll oblong dumplings of fish forcemeat and boil them for 5 minutes at most in the ragout. Take fresh egg yolks in proportion to the eel, some flour, and knob of fresh butter, a few drops of lemon juice, and a bit of mace, knead the mixture together, and slowly let it dissolve in the boiling broth to form a smooth sauce. Continue reading