274 COOKERY OF THE PIKE AND PERCH 



Pike, like river or lake trout, may be dressed with 

 advantage a la Genevoise^ though it does injustice to 

 the more delicate flavour of sea-trout or salmon. 

 * Clean the fish, but do not scale it. Put a little 

 court-bouillon in a stewpan with parsley roots, cloves, 

 parsley, two bay-leaves, and onions. When these have 

 stewed for an hour, strain the liquor over the pike in 

 a small oval fishpan and add a little Madeira. When 

 boiled, drain it and remove the scales ; then put it in 

 the pan with a little of the liquor to keep it moist. 

 Make a thickening, and add veal gravy or white wine, 

 season with chopped mushrooms, parsley, and green 

 onions. Let it stew till smooth; strain the sauce 

 over the fish, with a squeeze of lemon and a little 

 essence of anchovy.' 



Cold pike may be filleted the second day, sauced a 

 la mdltre d> hotel. Stew the fillets in butter with pepper 

 and salt, or use Lucca oil. For the sauce, melt a 

 quarter of a pound of butter and thicken with flour ; 

 add a little scalded and minced parsley, with salt, 

 pepper and a squeeze of lemon. Another variation 

 is simply rubbing the slices with pepper and salt, and 

 frying in sweet oil. When cold, pickle in oil and 

 vinegar, with white peppercorns, cloves, and a little 

 mace. Between each piece may be added a few thin 

 slices of onion, 



