Pike au Souvenir

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 (18)

Forcemeat

eel ↝ Fish, eel [Fish]
anchovy
whiting ↝ Egg, white only, raw [Eggs and omelets]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
thyme ↝ Thyme, fresh [Spices and Herbs]
bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley ↝ Parsley, raw [Not included in a food category]
a bit of shalot
the yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]

Fish preparation

a large pike ↝ Fish, pike, walleye, raw [Finfish and Shellfish Products]
a piece of packthread
the yolk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
the crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a caul

Sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
capers ↝ Capers, canned [Spices and Herbs]

Instructions (7)

Wash a large pike; gut and dry it.
Make a forcemeat with eel, anchovy, whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of shalot, mixed with the yolks of eggs.
Fill the inside of the fish with this meat; sew it up.
After which draw with your packing-needle a piece of packthread through the eyes of the pike, through the middle and the tail also in the form of S.
Wash it over with the yolk of an egg, and strew it with the crumbs of bread.
Roast or bake it with a caul over it.

Sauce

Melted butter and capers.

Original Text

Pike au Souvenir.

Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy, whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of shalot, mixed with the yolks of eggs; fill the inside of the fish with this meat; sew it up; after which draw with your packing-needle a piece of packthread through the eyes of the pike, through the middle and the tail also in the form of S; wash it over with the yolk of an egg, and strew it with the crumbs of bread. Roast or bake it with a caul over it. Sauce—melted butter and capers.

Notes

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