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Classic
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page 63
surface a little. Add parsley finely chopped, a few slices of lemon, which are
removed before serving. Shake the pan often while cooking.
Baked pike.
Spilt and take away all bones; cut the pike in pieces and salt. Let them stand
an hour. Then dry in a towel. Beat three eggs in as much milk, put the fish
pieces into it and next roll them in grated bread mixed with flour, whereupon it
is ready for frying.
Salmon a la Chambord.
Prepare the salmon as for common cooking. Let the water run off; then remove the
skin carefully. Dry the salmon and make it glossy with fish jelly. Next put on
it four pike fillets or such of trout, which fasten with some fish meat and
cover with buttered paper. Now place it in the oven until the fillets are ready,
when you remove the papers and put the salmon up on a short pillar of rice where
you garnish it with five slices of crab meat, fish meat and champignons. Now
make it ragout of fish, carp milt
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