523. PIKE, FRIED A LA HOLLANDAISE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
oil ↝ Oil, safflower [Fats and Oils]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
chopped parsley ↝ Parsley, raw [Not included in a food category]
a little grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
hogs'-lard
fried parsley ↝ Parsley, raw [Not included in a food category]
well-seasoned Dutch sauce (No. 42)

Instructions (5)

When the pike is cleaned, cut it into slices an inch thick, and place them in an earthen vessel.
Season with pepper and salt, oil, lemon-juice, chopped parsley, and a little grated nutmeg.
Turn the slices of pike over in the seasoning occasionally, in order that they may be well saturated with it.
Half an hour before dinner-time, drain them on a napkin, dip each separately in flour, and immediately fry them in hogs'-lard, made sufficiently hot for the purpose.
Dish them on a napkin, place round them a border of fried parsley, and send to table with a boat of well-seasoned Dutch sauce (No. 42).

Original Text

523. PIKE, FRIED A LA HOLLANDAISE.
WHEN the pike is cleaned, cut it into slices an inch thick, and place them in an earthen vessel; season with pepper and salt, oil, lemon-juice, chopped parsley, and a little grated nutmeg; turn the slices of pike over in the seasoning occasionally, in order that they may be well saturated with it, and half an hour before dinner-time, drain them on a napkin, dip each separately in flour, and immediately fry them in hogs'-lard, made sufficiently hot for the purpose; dish them on a napkin, place round them a border of fried parsley, and send to table with a boat of well-seasoned Dutch sauce (No. 42).

Notes

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