Cold Jellied Pike a la Europeenne

Ingredients

• nice fresh pike
• three cups water
• pepper
• salt
• bay leaves
• two cups of the juice
• two cups tomato juice
• one large package of Cox’s gelatine
• juice of a half lemon
• whites of two eggs
• parsley
• aspic

Method

1. 1

   Clean and wash the pike, cut into pieces, and simmer in water with pepper, salt, and bay leaves until done (about 15 minutes).

2. 2

   Remove pieces carefully, take out bones, and leave on a platter until cold.

3. 3

   Mix juice from cooking with tomato juice, gelatine, lemon juice, pepper, and salt.

4. 4

   Add half-beaten egg whites, boil, and strain.

5. 5

   Glaze a ring mould with aspic, decorate with hard-boiled egg slices, and layer pike pieces with aspic until full.

6. 6

   Garnish with lemon and parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 145. The excerpt below is the record exactly as published.

parsley and lemon. Serve with hollandaise sauce for dinner or luncheon. Boiled Pike ( Brochet bouilli) a la Europeenne Scale, wash, and clean the pike well; curl, by putting a toothpick through the head and tail; tie with string; put on drainer in fish kettle (with sufficient water to cover it), with some bay leaves, whole peppers, and sliced onion; let simmer for about fifteen min¬ utes; then remove carefully onto a platter, put some French fried marbles of potato in the centre; garnish with lemons around and parsley in mouth of the fish. Serve with cream horseradish sauce. 100 THE SWEDISH, FRENCH, Fricasse of Pike (Brochet fricasse) Scale, wash, and clean the pike; cut in pieces about two inches across; put in a pan with sufficient water, pepper, salt, and bay leaves; let simmer slowly for ten to fifteen minutes; in the mean¬ time, cook some little shallots and scooped-out carrots and pota¬ toes; remove fish carefully from pan on to the platter it is going to be served on; then put in a pan a tablespoon butter, a heaping tablespoon flour, one and a half cups of the liquid from the fish; beat the sauce until nice and creamy; add one teaspoon Worcester¬ shire sauce, teaspoon lemon juice, one tablespoon sherry. Then add half a cup cream. Put the vegetables that have been cooked — potatoes, onions, carrots — all around the fish on a platter; add two tablespoons chopped parsley to the sauce and pour sauce over the fish and vegetables. Garnish with parsley. Serve as a fish dish for dinner. Stuffed Pike with Shrimps a la Princesse Brochet farci de Crevettes, a la Princesse Take a pike; split on the side; wash and bone well; fill with the shrimp filling; turn fish over in pan; sprinkle with pepper and salt and put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes, according to size of the fish; take out and glaze with a brown glaze; make an eye of lemon and truf¬ fle. Garnish with unpeeled shrimps all around, and parsley. Serve with meuniere sauce for dinner. Shrimp Filling. One and a half pounds cooked shrimps, well ground; add to one cup of shrimp mousse, made out of raw shrimps, three tablespoons sherry, pepper, salt, half a cup cream. Mix all together. COLD DISHES OF PIKE Pickled Pike ( Brochet marine) a la Octavious Select nice large pike; clean and wash well; curl by turning head and tail together; tie with string across; put in a pan with some bay leaves, water (enough to cover), whole black peppers, and salt to taste. Let simmer very slowly for about ten minutes — well cov¬ ered; take care that it does not cook too fast. When done, leave in the pan to get cold; add to three cups water one cup white wine vinegar; when the fish is cold, lift carefully to another dish; strain the juice; put bay leaves and whole peppers back in the jelly; pour it over the fish when it begins to get cold; let stand until ready to use, then it becomes a soft jelly. [Gelatine is not used for this dish ; AMERICAN COOK BOOK the strength of the fish is sufficient to settle it.] Serve in a deep dish or platter with the jelly around, sprinkled with chopped parsley. Garnish with parsley and lemons. Cold Jellied Pike ( Brochet froid en gelee) a la Europeenne Take a nice fresh pike; clean and wash well; cut in pieces; put in a pan with three cups water, pepper, salt, and bay leaves; let simmer slowly until done — about fifteen minutes; then remove pieces carefully; take out bones; leave on a platter until cold; take two cups of the juice the pike is cooked in, two cups tomato juice, one large package of Cox’s gelatine, juice of a half lemon, pepper and salt; add to that half-beaten whites of two eggs; clear. Let come to a boil; pass it through a fine cotton flannel or thick cheese¬ cloth. Take a ring mould; glaze with aspic

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