Fricasse of Pike

Ingredients

• the pike
• pieces about two inches across
• sufficient water
• pepper
• salt
• bay leaves
• a tablespoon butter
• one and a half cups of the liquid from the fish
• one teaspoon Worcester¬ shire sauce
• teaspoon lemon juice
• one tablespoon sherry
• half a cup cream
• two tablespoons chopped parsley

Method

1. 1

   Scale, wash, and clean the pike, cut into pieces.

2. 2

   Put in a pan with water, pepper, salt, and bay leaves, and simmer slowly for 10 to 15 minutes.

3. 3

   Cook shallots and scooped-out carrots and potatoes.

4. 4

   Remove fish carefully onto a platter.

5. 5

   In a pan, melt butter, add flour and fish liquid, beat until creamy.

6. 6

   Add Worcestershire sauce, lemon juice, sherry, and cream.

7. 7

   Pour sauce over fish and vegetables, garnish with parsley.

Nutrition per serving

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.

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

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