No. 343. Pike roasted.
This fish in France is found daily upon the tables of the first epicures, but the quality of this fish there appears much more delicate than here. But perhaps the reason of its being more in vogue there is, that other fish are more scarce; not being so much in use here, (that is, in London,) but in the country, where gentlemen have sport in catching them, they are much more thought of, and to them, perhaps, the following receipts may be the most valuable. To dress it plain it is usually baked, as follows: having well cleaned the fish stuff it with the stuffing for fish (No. 127), and sew the belly up with packthread; butter a sauté-pan, put the fish into it and place it in the oven for an hour or more, according to the size of it; when done dish it without a napkin and pour anchovy sauce round it; this fish, previous to its being baked, must be trussed with its tail in its mouth, four incisions cut on each side, and well buttered over.
No. 344. Pike à la Chambord.
The large fish are the only ones fit for this dish (which is much thought of in France). Have the fish well cleaned, and lard it in a square on one side with bacon, put it in a fish-kettle, the larded side upwards, and prepare the following marinade: slice four onions, one carrot, and one turnip, and put them in a stewpan with six bay-leaves, six cloves, two blades of mace, a little thyme, basil, a bunch of parsley, half a pound of lean ham, and half a pound of butter; pass it over a slow fire twenty minutes, keeping it stirred; then add half a bottle of Madeira wine, a wineglassful of vinegar, and six quarts of broth; boil altogether an hour, then pass it through a sieve and pour the liquor into the kettle over the fish; set the fish on the fire to stew for an hour or more, according to the size, but take care the marinade does not cover the fish, moisten the larded part now and then with the stock, and put some burning charcoal on the lid of the kettle; when done glaze it lightly, dish it without a napkin, and have ready the following sauce: put a pint of the stock your fish was stewed in (having previously taken off all the fat) into a stewpan, with two glasses of Madeira wine, reduce it to half, then add two quarts of brown sauce (No. 1), keep it stirred over the fire till the sauce adheres to the back of the wooden spoon, then add the roes of four carp or mackarel (cut in large pieces, but be careful not to break them), twenty heads of very white mushrooms, twenty cockscombs, twelve large quenelles of whiting (No. 124), and finish with a tablespoonful of essence of anchovies and half a one of sugar, pour the sauce round the fish, arranging the garniture with taste, add twelve crawfish to the garniture, having previously taken off all the small claws; serve very hot.
This dish I dare say will be but seldom made in this country, on account of its complication, but I thought proper to give it on account of the high estimation in which it is held in France; I must however observe that I have omitted some of the garniture which would make it still more expensive, and if there should be any difficulty in getting what remains, the sauce is very good without.
No. 345. Pike en matelote.
Stuff and bake the fish as before; when done, dress it without a napkin, and pour a sauce matelote (see Saumon en matelote marinière, No. 239) in the middle and round the fish, and serve very hot. Or the fish may be stewed as in the last.
No. 346. Pike à 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 Hollandaise over it. (For sauce, see Turbot à la Hollandaise, No. 206.)