European and American cuisine

Set in hot oven and bake light brown ; serve with boiled potatoes. Fillets of Pike à la Marinière.— Remove the fillets from 2 small fish, cut them into 6 or 8 pieces, season with 1 even tablespoonful seasoning salt and the juice of 1 lemon. Lay the fillets in a buttered pan, pour over each a little melted butter, cover with buttered paper, and set for 1 hour in a cool place. Prepare a fish essence of the heads and bones (see Essence). Twenty minutes before serving, place in a hot oven, and bake till done ; then remove the fillets to a warm dish, add 1 tablespoonful flour to the fish gravy, stir for a few minutes over the fire ; add 1 cupful white broth, Vs cupful of the fish essence ; add y, can small mushrooms, and cook slowly 10 minutes ; then add 1 pint of prepared shrimps, the juice of Vt lemon, a small piece of butter, and 1 teaspoonful fine-chopped parsley. Boil at the same time 12 small forcemeat balls in salted water, pour the above preparation in the center of a warm dish, add the forcemeat balls, and lay the fish fillets in a circle around the ragout Fillets of Pike with Fines Herbes.— Remove the skin and bones from 2 small pikes, cut the meat into 6 or 8 fillets, season with 1 even tablespoonfull seasoning salt, lay in a battered pan ; sprinkle over the juice of 1 lemon, 2 tablespoonfuls fine-chopped onion, the same of mushrooms ; pour 2 ounces melted butter over the fillets, cover with buttered paper ; place the pan in a hot oven, baste frequently, and bake till done. In the meantime place the fish bones in a saucepan over the fire, add Ys cupful white wine, or 74 cup of vinegar, a little salt, 1 fine-cut onion, 12 whole peppers, 2 cloves, a sprig of thyme, and 1 pint cold water, boil V^ hour, then strain. Shortly before serving, remove the fish to a warm dish, add to the gravy in pan 1 heaping tablespoonfull flour, stir and cook on top the stove for a few minutes ; add 1 cupful white broth and 1 cupful of the fish broth, cook 5 minutes (if too thick add a little more broth) ; pour a little of the sauce over each fillet and serve the remainder in a sauce bowl with the fish. Pike Pastete. — Clean and wash a medium sized fish, remove skin and bones, cut the meat into lYs-inch-square pieces ; sprinkle with salt and pepper, fine-chopped parsley, and lemon juice, and set aside for 1 hour. Melt a piece of butter in a pan, put the fish pieces in, and fry half done. Prepare some fish forcemeat. Remove skin and bones of 1 small pike, mince the meat fine ; melt Ya pound butter, add 2 penny rolls previously soaked and pressed out in cold water, stir for 5 minutes over the fire ; when cold, mix it with the fish, add 2 whole eggs and the yolks of 2, lYs tablespoonfull anchovy butter (or 6 fine-minced anchovies), 3 tablespoonfuls Parmesan cheese ; season with salt and pepper. Butter a deep pie dish, lay the forcemeat and fish in the dish alternately in layers, and cover with rich pie crust ; cut in the center a hole ; place the pie in the oven and bake 1 hour. (If the pie should be too brown, cover with buttered paper). When done draw the pie to front of oven ; POMPAKO. 221 have ready 1 pint of caper sauce, and pour it into the hole of the top crust ; let the pie remain a few minutes, and then serve. In place of pike, any other fish may be taken.