442 APPENDIX. 



with eight of milk, and reduce it five minutes ; then add four gherkins, 

 the whites of four hard-boiled eggs, and two ruffles, cut in very small 

 dice ; finish with two tablespoonfuls of essence of anchovies, the juice of 

 half a lemon, and four pats of butter ; dress the fish without a napkin, 

 and sauce over. 



FILLETS OF PIKE EN MATELOTE. 



If for a dinner for twelve, fillet four small Pike ; egg and bread- 

 crumb, and fry in oil ; dish them round on a border of mashed potatoes 

 (previously cutting each fillet in halves), and serve sauce matelote in the 

 centre. 



FILLETS OF PIKE A LA MEUXIERE. 



FiUet four Pike as above, cut each fillet in halves, rub some chopped 

 shalot into them, dip them in flour, broil them ; when done, sauce as 

 for Sole a la meuniere. Observe, if you happen to live in the counti-y, 

 where Pike is plentiful, you may dish the fillets in as many ways as 

 Soles, or any other fish ; but I have omitted giving them here, thinking 

 it useless to fill a useful book with so many repetitions ; we have several 

 ways of dressing Pike to be eaten cold in France, which I have also 

 omitted, as they would be quite useless in this country. 



HOW TO COOK PERCH. 



The best mode of cooking a Perch, under a pound weight, is by 

 broiling it. 



Small Perch will serve to make water-souchy thus : Scale, gut, 

 and. wash your Perch ; put salt in your water ; when it boils put in 

 the fish, with an onion cut in slices, and separate it into rings ; a 

 handful of parsley, picked and washed clean ; put in as much milk as 

 will turn the water white ; when your fish are done enough, put them 

 in a soup dish, and pour a little of the water over them, with the 

 parsley and the onions ; then serve them up with parsley and butter in a 

 boat. 



Large Perch may be crimped and boiled in the same way. 



