Fricassee of pike

(Recipe #43, page 135)

Clean the fish thoroughly and cut it in pieces. Place a generous amount of fresh butter in an earthenware pot, add the fish, white wine, some lemon slices without seeds, finely chopped anchovies, and salt. Sprinkle the top with fine zwieback crumbs or grated stale white bread. Stew the fish covered for ¼ hour or until done and place it on a serving platter. Stir a few tablespoons of thick sour cream into the sauce and pour it over the fish.

Decorate the border of the fricassee with rice cooked as a ragout (see section XI, no. 16).

Translated by David Green.

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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.

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.

Pike with Parmesan cheese and onions (delicious)

(Recipe #39, page 134)

A fairly large pike works best in the recipe. Clean it, remove the backbone, cut the fish into 2-inch slices, and sprinkle with the required salt.

Then for each 5 pounds of fish melt 3 ounces of butter in a casserole, add a handful of finely chopped onions, stew the fish until done, and remove the pieces. Then stir 1 tablespoon of fine flour in the butter until it begins to brown, add ¾ of a quart of thick sour cream, stirring constantly, and pour the sauce into a deep bowl. Bone the pieces of fish as thoroughly as possible, turn them in grated parmesan cheese, fill the bowl with layers of the fish, sprinkle an additional handful of parmesan cheese of the top, and bake in the oven until golden brown.

Translated by David Green.

Larded pike

(Recipe #36, page 133)

Skin and salt as large a fish as can be found, weighing 10–15 pounds. Lard it closely with fine lardons and bake it for 1½ hours in a shallow baking pan with lots of butter, basting frequently. Then sprinkle grated and sieved crumbs over the fish, gradually add 2–3 cups of sour cream, and before serving pour brown butter [beurre noisette] over it. Stir a bit of cold water into the sauce, like meat gravy, to make it good and smooth, and serve it with the pike.

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.

Sauerkraut with pike

(Recipe #57, page 64)

Cook the sauerkraut well with fat as described above. Scale the pike thoroughly, gut it, remove the head, and clamp the liver between the jaws. Place over heat with some butter, peppercorns, a few cloves and bay leaves, along with salt and enough boiling water to cover. When the head is half done, place it on a platter, cook the rest until soft, and carefully remove the bones. Continue reading