|
Classic
Cook Books
< last page | next page >
page 214
36. Pike with Egg Sauce. Put the tail of the fish into its mouth and set it on
the fire with vinegar and water half and half in a medium-sized saucepan; there
should not be too much broth, add some onions, 2 bay leaves, a few peppercorns,
the half or the whole of a parsley root and the necessary salt. As soon as the
fish is done place it carefully on a warm dish, and cover after pouring over it
the following sauce: Rub 1 spoonful of flour in some hot butter, in the meantime
stirring the yolks of 10 eggs in about quart of bouillon (which can be made of
extract of beef), add to the flour and bring to a boil under constant stirring;
then add previously prepared mushrooms, crab tails, crab butter and lemon juice
and serve the fish with the sauce over it.
37. Baked Pike with Sour Cream. Cut the fish into pieces of proper size and put
them into an earthenware baking pan. To 3 pounds of fish add 2 bay leaves, a few
onion slices, salt, 2 tablespoonfuls of butter, 1 cupful of sour cream and then
bake in a hot oven for about 20 minutes, basting the fish several times with
this sauce and sprinkling it with grated crackers or Parmesan cheese. When
serving stir through the sauce some bouillon, season with vinegar or lemon juice
and pour it on the fish. Remove the bay leaves and onion slices before sending
to the table.
38. Baked Pike. After nicely cleaning the fish lard it on both sides, salt and
bake it in butter, add finely sliced onions and when these are thoroughly heated
pour in some water. After cooking for about 10 minutes add a freshened thinly
sliced herring, pounded crackers, some vinegar, ground pepper and nutmeg, and,
if necessary, some more salt. The sauce must be well bound.
39. Fricassee of Pike. Put a good-sized piece of butter into an earthenware dish
with the fish nicely cleaned and cut into pieces; add white wine, a few lemon
slices without the seeds, finely chopped anchovy and salt, dredge with finely
grated crackers or grated wheat bread, and cover. After stewing the fish for
about 15 minutes until done, stir a few tablespoonfuls of thick sour cream
through the sauce, pour it over the fish and
< last page | next page >
Classic
Cook Books
|
