DIRECTIONS FOR COOKING. 441 



PIKE A LA HOLLANDAISE. 



Boil the fish in salt and water, in the same manner as Cod-fish; drain 

 it well, dish it without a napkin, pour a sauce HoUandaise over it. 



I 



SMALL PIKE A LA MEUNIERE. 



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 meuniere, 

 but allow it more time. 



PIKE WITH CAPER SAUCE. 



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

 Put fifteen tablespoonfuls of melted butter in a stew-pan, and Avhen it 

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

 tablespoonfuls 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 table- 

 spoonfuls of capers, and pour over the fish. 



PIKE A LA MAITRE D HOTEL. 



Boil the fish as usual, 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 tablespoonfuls of white sauce in a stew-pan, 



