524. CRIMPED SLICES OF PIKE, A LA HOLLANDAISE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
for sauce
Instructions (6)
  1. Scale and clean the pike, immediately on its being taken from the water.
  2. Cut the fish into slices nearly an inch thick.
  3. Put the slices into a panful of spring water—fresh from the pump—which from its coldness, has the power of crimping the comparatively live fish thrown into it.
  4. About twenty minutes before dinner, boil the slices in hot water with a little salt.
  5. As soon as they are done, drain and dish them up on a napkin.
  6. Send to table with either Parsley and butter, Dutch sauce, Maître d'Hôtel, or Cray-fish sauce, in a sauce-boat.
Original Text
524. CRIMPED SLICES OF PIKE, A LA HOLLANDAISE. To produce this dish in perfection, the following instructions must be closely attended to in every particular:— SCALE and clean the pike, immediately on its being taken from the water; cut the fish into slices nearly an inch thick, and put them into a panful of spring water—fresh from the pump—which from its coldness, has the power of crimping the comparatively live fish thrown into it. About twenty minutes before dinner, boil the slices in hot water with a little salt; as soon as they are done, drain and dish them up on a napkin, and send to table with either of the following, in a sauce-boat:—Parsley and butter, Dutch sauce, Maître d'Hôtel, or Cray-fish sauce.
Notes
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