Pike, to boil, à-la-Française

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 (11)

a large pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]
an equal quantity of white wine and water ↝ Wine, white [Wine]
an equal quantity of white wine and water ↝ Water, tap [Tap water]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a handful of salt ↝ Salt, table, iodized [Spices and Herbs]
sippets
bits of fried bread ↝ Bread, vegetable [Yeast breads]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
slices of lemon ↝ Lemon, raw [Citrus fruits]
the yolks of three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

Wash well, clean, and scale a large pike, and cut it into three pieces.
Boil an equal quantity of white wine and water with lemon-peel.
When the liquor boils put your pike in, with a handful of salt.
When done, lay it on sippets, and stick it with bits of fried bread.
Pour your sauce over the pike, and serve it up.

Original Text

Pike, to boil, à-la-Française.

Wash well, clean, and scale a large pike, and cut it into three pieces; boil an equal quantity of white wine and water with lemon-peel, and when the liquor boils put your pike in, with a handful of salt. When done, lay it on sippets, and stick it with bits of fried bread. Sauce—melted butter, with slices of lemon in it, the yolks of three eggs, and some grated nutmeg. Pour your sauce over the pike, and serve it up.

Notes

—