Pike, Pickerel, and Trout or Troutlet.—Those three fish, besides being prepared as directed for bass, etc., and in all its different ways, they are boiled as directed and served warm, with a génoise sauce.
A more delicious dish of fish can hardly be prepared.
Ray, Skate, and Angel or Monk fish.—Ray, though excellent, is very little known; there is only one place at which it can be bought—Washington Market, New York.
It is unquestionably an excellent dish, prepared au beurre noir. When clean, boil the fish as directed, and dish it, sprinkling salt and pepper on it.
While it is boiling, put about two ounces of butter to a pound of fish in a frying-pan, set it on a sharp fire, stir now and then, and when brown, throw into it about six sprigs of parsley, which you take off immediately with a skimmer. As soon as the parsley is taken off, pour the butter over the fish, quickly put two tablespoonfuls of vinegar in the frying-pan and over the fire, give one boil, and pour also over the fish. Frying the parsley and boiling the vinegar cannot be done too fast, as the fish must be served very warm. The warmer it is served, the better it is.
Salmon, sturgeon, and white-fish, after being baked or boiled, may be served with a caper, and also with a Mayonnaise sauce. They may also be served in court bouillon, like bass. They are broiled whole, or in slices, and served with a maître d'hôtel or a caper sauce.
The same in Fricandeau.—Cut the fish in slices about half an inch thick, and place them in a saucepan with slices of fat salt pork, carrots and onions under them; set on a good fire; ten minutes after, add a little broth, just enough to cover the bottom of the pan; after about five minutes, turn the slices over; finish the cooking and serve with the gravy strained over the fish, or with a tomato-sauce.
The same in Papillotes.—Fry slices of salmon with a little butter, and until of a golden color; take them from the fire. While they are frying, mix well together parsley chopped fine, salt, pepper, melted butter, grated nutmeg, and a little lemon-juice; spread some of the mixture on both sides of the slices of fish, envelop them in buttered or oiled paper; broil, and serve them hot.
Some mushrooms or truffles, or both, and chopped, may be added to the mixture.