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Classic
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page 215
serve. Put a border of ragout rice (see Division L) around the fricassee.
40. Pike Steaks with Savory Herbs. Divide a medium-sized, cleaned and emptied
pike in two lengthwise remove the bones and skin from each part, cut into pieces
about 2 inches in size, salt, sprinkle with pepper and stew in plenty of melted
butter with several spoon fuls of minced savory herbs for about 20 minutes in a
medium hot oven until done. Send the steaks to the table arranged neatly around
the sides of a dish of green peas, or a brown sweetbread ragout, using the
juices in the pan for a Bechamel- or Madeira sauce, taking the first when the
dish is served with green peas or the latter when served with the ragout. For
the family table the steaks may he arranged in a spiral form, then pour over
them the greater part of the butter in. winch they were fried, put a border of
mashed potatoes around the dish and serve with lettuce or a vegetable salad.
41. Pike Salad. (See Division Q.)
42. Eel Pout or Burbot. Empty the fish, leaving the liver but removing the gall
bag, rinse thoroughly and then boil them for 15 minutes in water, salt and
vinegar, let them lay in this broth for a little while and send to the table hot
with a sour egg sauce or a tomato-, crab-, or fresh herb sauce (sec Division R),
together with boiled potatoes . Serve cold with vinegar, olive oil and pepper.
The liver of the burbot is considered a delicacy; it is boiled with the Rah a
few minutes before the latter is served. But little salt is required, the same
as with eels.
43. Fried Burbot. Burbot and other fresh water fish should be fried generally in
the same manner as carp or pike; it will be well, however, to.pickle them an
hour beforehand in olive oil and lemon juice with parsley and sliced onions. A
fitting accompaniment to sourkrout and salads.
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