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Classic
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page 211
little salted water, in which a piece of butter, peppercorns, and plenty of
small parsley roots with a few sprigs of parsley have been previously cooked
until done. When serving the fish the parsley roots should be interspersed
between them; send to the table hot in the broth in which they were cooked. If
sent to the table without the broth, then serve with melted butter and chopped
parsley, grated yolks of eggs, and mustard, or with a Hollandaise sauce, using
some of the strained fish broth in making the sauce.
28. Another method of boiling Perch. The perch are scraped all over; empty and
put them on the fire in boiling salted water with onions, peppercorns and bay
leaves and cook until done. Then in mince 2 hard boiled eggs with parsley, stir
in some nutmeg and rolled crackers, put the fish into a dish, dredge with the
above mixture and send them to the table with hot melted butter with either a
caper-, Maitre de Hotel- or a brown herb sauce.
29. Perch in a French Sauce. Take perch weighing about 1/2 pound apiece, scrape,
empty and wash nicely, salt and put them into a saucepan with plenty of butter.
As soon as they are heated on both sides dredge some flour over them, turn the
fish in the flour and add enough white wine to cover. At the same time add
finely ground cloves, minced parsley and eschalots, cover tightly and let the
fish cook slowly until done, but they must not fall to pieces.
30. Blue Pike with Butter and Horse Radish. Select fish of a small size, empty
and bend them with their tails in their mouths. They should not be handled much,
however, because otherwise the blue color cannot be given them. They are then
cooked blue as directed in No. 13, but should remain on the fire longer than
trout. Send to the table garnished with sprigs of parsley and a few apples; in
addition to melted butter serve grated horse radish prepared with vinegar, sugar
ana hard boiled eggs. The liver of the pike, which is considered a great
delicacy, must not be forgotten, being careful, of course, to first remove the
gall bag. Salt the same as perch.
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