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page 41
PREPARATION.--1st. Divide the flesh of the fish in quite small pieces. 2d. Let
brown in a sauce pan 1 chopped onion with 1 tablespoonful butter, sprinkle over
2 tablespoonsful flour, add 1 glassful stock and 2 glassesful white wine, some
salt and pepper. 3d. Beat in a bowl 2 yolks with 2 tablespoonsful butter, add
some of the sauce, pour the whole in the sauce pan (don't allow to boil again),
add the divided fish, stir well the whole and place upon 10 flat shells. 5th.
Sprinkle over some bread crumbs, some rasped cheese (Parmesan or Swiss), pour
over 2 tablespoonsful melted butter and let bake in an oven for 5 minutes. Serve
on a folded napkin.
PIKE.
83. PIKE AU COURT BOUILLON.
BOILED PIKE.
83a Sauce Hollandaise.
83b Sauce aux Capres.
83c Sauce Polonaise.
As for the Truite au Court Bouillon, No. 67.
84. PIKE AU BLEU.
Sauce Genevoise.
As for the Truite au Bleu, No. 68.
85. PIKE AU BLANC.
85a Sauce aux Huitres.
85b Sauce Cardinal.
85c Sauce Homard.
85d Sauce Crevettes.
As for the Truite au Blanc, No. 69.
86. PIKE AU VIN BLANC.
PIKE WITH WHITE WINE.
As for the Truite au vin Blanc, No. 70.
87. PIKE AU GRATIN.
As for the Truite au Gratin, No. 71.
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