Pike or pickerel poached and sauced (delicious)

(Recipe #42, pages 134 – 135)

After cleaning the fish thoroughly, larding it on both sides, and salting it a bit, fry it briefly in slightly browned butter; then add finely sliced onions and when they begin to soften add water. After cooking for ten minutes, add a refreshed and finely sliced herring, crumbled zwieback, some vinegar, ground pepper and nutmeg, and any needed salt. The sauce must be very well bound.

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.

Baked pickerel

(Recipe #37, pages 133 – 134)

Clean the pickerel thoroughly; split the larger fish and cut them in pieces, leaving the smaller ones whole. Make close crossways slits in them, but cutting only through the outer skin, and salt them. Dry them after ½ an hour, turn them in egg and white bread crumbs (or in flour for an everyday meal) and bake them until they are crisp and golden brown in an open pan in which lots of butter or shortening has been allowed to foam and become still. To prevent the fish from softening again, do not bake it until it is time to send it to the table.

Pickerel should be served with sauerkraut or a salad.

Translated by David Green.

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.

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.

Pickerel English style

(Recipe #32, pages 132 – 133)

Scale, gut, and wash the pickerel, cut them in large pieces, and cook them in boiling water, with onions, bay leaves, whole spices, a knob of butter, and some vinegar. When serving, sprinkle grated horseradish over them and then pour brown butter over them, as hot as possible, to make them curly. To extend the liquid, a little of the water the fish were boiled in may be added, but do not stint on the butter.

Translated by David Green.

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.