cookbooks

Pike Au Souvenir Recipe

Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy,

whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of

shalot, mixed with the yolks of eggs; fill the inside of the fish with

this meat; sew it up; after which draw with your packing-needle a piece

of packthread through the eyes of the pike, through the middle and the

tail also in the form of S; wash it over with the yolk of an egg, and

strew it with the crumbs of bread. Roast or bake it with a caul over it.

Sauce--melted butter and capers.

Vote

1
2
3
4
5

Viewed 1411 times.


Other Recipes from Fish.

Preliminary Remarks.
Fish Fried In Oil.
Escobeche.
Fish Stewed White.
Fish Stewed Brown.
Water Souchy.
Fillets Of Fish.
Baked Haddock.
Baked Mackarel With Vinegar.
Fish Salad.
Impanada.
White Bait.
A Dutch Fricandelle.
Fish Fritters.
Fish Omelet.
Scalloped Fish.
Roman Ragout
Soubise Cutlets
Breakfast Dish Of Beef
Jugged Rabbits
Devilled Meat
Swiss Pates
Veal Shape
Roulades Of Beef
Stewed Sweetbreads