Pike in Court Bouillon

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 11 days ago
Not a recipe: No

Ingredients (19)

For preparing the pike

pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]
vinegar ↝ Vinegar [Mustard and other condiments]
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
sweet herbs
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a napkin

For the court bouillon

white wine ↝ Wine, white [Wine]
a lemon sliced ↝ Lemon, raw [Citrus fruits]
a little verjuice
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]

For the sauce

an anchovy washed and boned
a few capers ↝ Capers, canned [Spices and Herbs]
a little water ↝ Water, tap [Tap water]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (10)

Scale and well wash your pike.
Lay it in a pan; pour vinegar and salt over it; let it lie for an hour.
Take it out, season with pepper, a little salt, sweet herbs, cloves, and a bay leaf, with a piece of butter.
Wrap it up in a napkin, and put it into a stewpan.
Add some white wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bay leaf to the stewpan.
Let this liquor boil very fast.
Put in the pike, and when done lay it on a warm dish.
Strain the liquor into a saucepan.
Add to it an anchovy washed and boned, a few capers, a little water, and a piece of butter rolled in flour.
Let these simmer till of proper thickness, and pour them over the fish.

Original Text

Pike in Court Bouillon.

Scale and well wash your pike; lay it in a pan; pour vinegar and salt over it; let it lie for an hour, then take it out, season with pepper, a little salt, sweet herbs, cloves, and a bay leaf, with a piece of butter. Wrap it up in a napkin, and put it into a stewpan, with some white wine, a lemon sliced, a little verjuice, nutmeg, cloves, and a bay leaf. Let this liquor boil very fast; put in the pike, and when done lay it on a warm dish, and strain the liquor into a saucepan; add to it an anchovy washed and boned, a few capers, a little water, and a piece of butter rolled in flour: let these simmer till of proper thickness, and pour them over the fish.

Notes

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