Boiled Pike, Dubois

Ingredients

• a gold-coated pike
• a bunch of sweet herbs
• white wine
• water
• a little salt
• one pint of fish sauce
• two tablespoonfuls of soy
• five tablespoonfuls of butter

Method

1. 1

   Select a pike weighing six or seven pounds, scale and draw it, truss the head, and wash well.

2. 2

   Make incisions across the back, place in a fish kettle, cover with white wine and water, add minced vegetables, herbs, peppercorns, and salt.

3. 3

   Bring to a boil and simmer for an hour.

4. 4

   Prepare a sauce with strained fish sauce thickened with flour and butter, add soy and butter.

5. 5

   Drain the fish, place on a napkin on a hot dish, garnish with parsley, and serve with sauce.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 18. The excerpt below is the record exactly as published.

Boiled Pike, Dubois. Select a gold-coated pike weighing six or seven pounds, scale and draw it, truss the head and wash it well. Make incisions across the back as deep as the spine bone, place the fish on its belly in the fishkettle, cover with white wine and water mixed in equal quantities, add a few minced vegetables, a bunch of sweet herbs and parsley, four or five peppercorns and a little salt, bring to a boil and simmer over a slow fire for ^n hour. Prepare a good sauce with one pint of fish sauce strained and cooled, thicken it with flour and butter kneaded together, add two tablespoonfuls of soy and five tablespoonfuls of butter

Cook this with the app: pantry check, scaling, and the assistant.