Flake cold cooked pike with a silver fork, mix with Mayonnaise and chopped capers, and serve very cold on lettuce leaves.
ROASTED PIKE
Prepare a large fish, stuff with seasoned crumbs, and sew up. Spread with butter, sprinkle with chopped onion, minced parsley, minced pickle, and pounded anchovies. Sprinkle with salt and pepper, put in a buttered baking-dish, and bake slowly for an hour, basting with melted butter as required. Add half a cupful of white wine and one cupful of white stock to the drippings. Thicken with a tablespoonful each of butter and flour cooked together, take from the fire, add two tablespoonfuls of butter and the yolks of three eggs beaten with the juice of a lemon. Bring to the boil, pour over the fish and serve.
PIKE À L'ALLEMANDE
Prepare according to directions given for Carp à l'Allemande.
CRIMPED PIKE À LA HOLLANDAISE
Prepare and clean the fish and cut into steaks. Soak in ice-water for two hours. Boil until tender in salted and acidulated water to cover and serve with Hollandaise Sauce.
PIKE À LA FRANÇAISE
Cut a cleaned and prepared pike into thick steaks, and marinate for two hours in oil and lemon-juice, seasoned with salt, pepper, minced onion and parsley, and a pinch of sweet herbs. Drain, dip in crumbs, and broil. Serve with any preferred sauce.