APPENDIX. C. 337 



Small Pike a la MeunUre. 



Crimp a small Pike, it must not weigh more than two pounds, but 

 smaller if you can get it, and proceed exactly as for Sole a la meu- 

 ni^re, but allow it more time. 



Pike with caper sauce. 



Boil the fish as before, and have ready caper sauce made as follows : 

 put fifteen tablespoonsful of melted butter in a stew-pan, and when it 

 boils add a quarter of a pound of fresh butter ; when it melts, add two 

 tablespoonsful of liaison ; let it remain on the fire to thicken, but do 

 not let it boil ; moisten with a little milk if required, then add two 

 tablespoonsful of capers, and pour over the fish. 



Pike a la Maitre d'Hdtel. 



Boil the fish as u.sual, and dish it without a napkin ; then put twelve 

 tablespoonfuls of melted butter in a stew-pan ; and when it is upon the 

 point of boiling, add a quarter of a pound of maitre d'hotel butter, 

 and when it melts pour over and round the fish ; serve very hot. 



Pike a la Egyptienne. 



Cut two onions, two turnips, one carrot, one head of celery, and one 

 leek into slices ; put them into a large stew-pan with some parsley, 

 thyme, bay-leaves, and a pint of port wine ; then have your fish ready 

 trussed, with its tail in its mouth ; put it into the stew-pan, with the 

 vegetables ; add three pints of broth, and set it on a slow fire to stew, 

 ■with some live charcoal upon the lid ; try, when done, by running the 

 knife close in to the back bone ; if the meat detaches easily, it is done ; 

 take it out, and place on a baking sheet ; dry it with a cloth, then 

 egg and bread-crumb it ; put it' in the oven, and salamander it a light 

 brown ; then put twenty tablespoonsful of white sauce in a stew-pan, 

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

 kins, the whites of four hard-boiled eggs, and two truffles, cut in very 

 small dice ; finish with two tablespoonsful 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 dinut'i' foi' twelve, fillet four small Pike ; egg and bread- 



