arranged round the fish alternately with artichoke bottoms seasoned with pepper, salt, oil, and vinegar, and piled up with a macédoine of cut, cooked vegetables mixed with mayonnaise, a hard egg yolk, being placed on the top of each. Seasoned watercress may also be used, or any salad according to taste, and topped with aspic.
In the country this is not at all a difficult dish to prepare, and makes an excellent and uncommon supper dish. Young pike may be served whole like salmon, à la Montpélier, or Koryequene, as you please.
— with Bourgeoise sauce (Brunoise or Marmoulade).—The pike is prepared precisely as above, but need not have the fillets sliced and is merely garnished with seasoned watercress and tomatoes; if handy; a rémoulade sauce strongly flavoured with mustard, both French and English, being sent to table with it.
A variante of this, known as Brussels or Liège, is made by preparing the fish as before, and serving it with either horseradish cream or Bourgeoise sauce. Needless to say, a large cut from the middle of the fish may be treated in the same way, and is also excellent soused. Sturgeon, it may be noted, is good if prepared by any of the preceding recipes, though usually a piece of the fish is utilized.
Salmon à la Montpélier.—Cook the whole fish in a good court-bouillon strongly flavoured with white French wine, being careful after the first boil-up only to let it simmer, and to lift it off the fire the moment it is ready, or it may break or tear, which would spoil the look of the dish. Put it in a deep dish, and allow it to become perfectly cold in its liquor, then skin it carefully and spread it thickly and evenly with Montpélier butter, smoothing the surface with a hot, wet knife. Leave