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page 43
PREPARATION.--1st. Clean and wash the pike, place it in a fish kettle (somewhat
larger than the fish), with 3 to 4 sliced onions, 1 handful parsley, 1/4 lb.
butter, 1 pint white wine, 1 glassful stock, some salt and pepper, put the cover
on and let cook slowly while basting for about 1/2 hour. 2d. Take the fish with
care from the kettle, and place carefully on a warm dish, then add while
stirring about 1/4 lb. fresh butter to the sauce and pour it over the fish.
99. BROCHET FROID.
COLD PICKEREL.
99a Sauce Mayonnaise.
99b Sauce Tartare.
99c Sauce Vinaigrette.
As for the Truite Froide, No. 81.
CARP.
100. CARPE AU BLEU.
As for the Truite Froide, No. 81.
101. CARPE A LA JUIVE.
CARP JEWISH STYLE.
As for Brochet a la Juive, No. 98.
102. CARPE FRITTE.
FRIED CARP.
Take carp of medium size, clean and wash carefully, cut them in two (in length),
and do as indicated for the Fillets a la Colbert, No. 74.
103. CARPES EN MATELOTTE.
Do as indicated for the "Matelotte Marinière" No. 106, and use about 6 lbs.
carp.*
*We recommend, when possible, to make the matelotte out of several kinds of fish
as pike, pickerel, carp, eel, etc.
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