Pike Fricandeau

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

a pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]
bacon cut small ↝ Beef, bacon, cooked [Bacon]
a glass of red wine (or white wine if for white sauce) ↝ Wine, red [Wine]
some good broth ↝ Soup, broth [Soups, broth-based]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
some lean veal cut into dice ↝ Veal, shank, separable lean only, raw [Lamb, Veal, and Game Products]
a good sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (6)

Cut a pike in several pieces, according to its size, after having scaled, gutted, and washed, it.
Lard all the upper part with bacon cut small.
Put the prepared pike into a stewpan with a glass of red wine (or white wine if for white sauce), some good broth, a bunch of sweet-herbs, and some lean veal cut into dice.
Stew until done and strain the sauce off.
Complete the fricandeau in the manner of any other fricandeau.
Put a good sauce under it, either brown or white, as you choose.

Original Text

Pike Fricandeau.

Cut a pike in several pieces, according to its size, after having scaled, gutted, and washed, it. Lard all the upper part with bacon cut small, and put it into a stewpan with a glass of red wine (or white wine if for white sauce) some good broth, a bunch of sweet-herbs, and some lean veal cut into dice. When it is stewed and the sauce strained off, complete it in the manner of any other fricandeau; putting a good sauce under it, either brown or white, as you chuse.

Notes

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