. Frank Forester's fish and fishing of the United States and British provinces of North America [microform] : illustrated from nature. Fishing; Fishes; Pêche sportive; Poissons. APPENDIX. C. Small Pike d la Meunihe. 337 Crimp a small Pike, it must not weigh more than two pounds, but Bmallor if you can got it,_and proceed exactly as for Sole a la meu- nidre, but allow it more time. Pike mth caper sauce. Boil the fish as before, and have ready caper sauce made as follows: put fifteen tablespoonsful of melted butter in a stew-pan, and when M boils add a quarter of a pound of fresh butter ; when
. Frank Forester's fish and fishing of the United States and British provinces of North America [microform] : illustrated from nature. Fishing; Fishes; Pêche sportive; Poissons. APPENDIX. C. Small Pike d la Meunihe. 337 Crimp a small Pike, it must not weigh more than two pounds, but Bmallor if you can got it,_and proceed exactly as for Sole a la meu- nidre, but allow it more time. Pike mth caper sauce. Boil the fish as before, and have ready caper sauce made as follows: put fifteen tablespoonsful of melted butter in a stew-pan, and when M boils add a quarter of a pound of fresh butter ; when it melts, add two tablespoonsful of liaison ; let it remain on the fi-.^^t '.d t!o not let it boil; moisten with a little milk if required, then add two tablespoonsful of capers, and pour over the fish. Pike d la Mailre d'HStel. Boil the fish a« usual, and dish it without a napkin; then put twelve tablospoonfulB of melted butter in a stew-pan -, and when i^t is upon the point of boilin,, add a quarter of a pound of maitre d'hotel butter, and when it mJlts pour over and round the fish; serve very hot. Pike d la Egyplienne. Cut two onions, two turnips, one can:pt, one head of celery, and one leek into slices; put them into a large stew-pan with some parsley, thyme, bay-leaves, and a pint of port wine ; then have your fish ready trussed, with its tail in its mouth ; put it into the stew-pan, with the ^; add three pints of broth, and set it on a slow fire to stew, with some live charcoal upon the lid; try, when done, by runnmg the knife close in to the back bone ; if the meat detaches easily, i is done; take it out, and place on a baking sheet â¢, dry it with . cloth, then c. and bread-crumb it; put it in the oven, and salamander it a light btown ; then put twenty tablespoonsful of white sauce ma stew-pan, with ei^^ht of milk, and reduce it five minutes; then add four gher- kins the whites of four hard-boiled eggs, and two truffles, cut m very small dice ; finish wi
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