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page 42
88. FILLETS DE PIKE FRITS A LA COLBERT.
FRIED FILLETS OF PIKE A LA COLBERT.
As for the Fillets Truite a la Colbert, No. 74.
89. FILLETS DE PIKE AU GRATIN.
As for the Fillets Truite au Gratin, No. 75.
90. FILLETS DE PIKE AU VIN BLANC.
As for the Fillets de Truite au vin Blanc, No. 76.
91. FILLETS DE PIKE NORMANDE.
As for the Fillets de Truite Normande, No. 77.
92. FILLETS DE PIKE A LA CREME.
As for the Fillets de Truite a la Creme, No. 78.
93. FILLETS DE PIKE A LA TANTY.
As for the Fillets de Truite a la Tanty, No. 79.
94. PIKE FROID A L'IMPERIALE.
As for the Truite Froide a l'Imperiale, No. 80.
95. PIKE FROID.
95a Sauce Mayonnaise.
95b Sauce Tartare.
95c Sauce Remoulade.
95d Sauce Vinaigrette.
As for the Truite Froide, No. 81.
96. COQUILLES DE PIKE CALIFORNIENNE.
As for the Coquilles de Truite, No. 82.
PICKEREL.
97. BROCHET AU BLEU SAUCE GENEVOISE.
(BROCHET IS FRENCH FOR PICKEREL.)
As for the Truite au Bleu, No. 68.
98. BROCHET A LA JUIVE.
PICKEREL, JEWISH STYLE.
PROPORTIONS:
Pickerel......1 of 5 to 6 lbs.
Onions........3 to 4.
Parsley.......1 handful.
Butter........1/2 lb.
Stock.........1 glassful.
White wine....1 pint.
Time.--3/4 hour.
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