Pike a la Genoise

Ingredients

• the fish
• a small carrot
• piece of turnip
• an onion
• stalk of celery
• slice of fat salt pork
• a bayleaf
• a pint of soup stock
• a cup wine
• a spoonful of tomatoes or tomato catsup

Method

1. 1

   Place the fish in a baking pan without splitting.

2. 2

   Add sliced vegetables and fat pork, season with bay leaf, salt, and pepper.

3. 3

   Bake for over half an hour, basting frequently.

4. 4

   Remove fish, pour off grease, add stock, tomatoes, and wine to the pan, boil until dissolved, thicken slightly, and strain for sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 293. The excerpt below is the record exactly as published.

ike, a la Genoise (6 lbs gross and sauce 60 cents.) Potatoes French fried. Boiled corned tongue and cabbage (tongue 30, with cabbage 35 cents.) Roast guinea chicken, currant jelly (8 fowls 2 00.) Collops of beef, a la Macedoine (2 lbs 22, vegetables 10, 18 orders 32 cents.) Epigramme of lamb, Bordelaise (2 lbs, 16 orders 24 cents.) Calf's head in batter, sauce piquante ^ Clear consomme, like royal, with crisp light fried onipns in rings dropped in the plates. Having the consomme prepared and well flavored with meat extract and catsup, cut some onions in slices across and separate the siices into rings; throw these into a pan of flour and dust well; then into clean hot lard, and let fry yel- low and dry. Drain free from grease, and put a small proportion in each plate as served. It requires a little practice to fry onions this way successfully just as it does to fry Saratoga chips. Claremont is the name of a place and a palace. 982~-Pike, a la Genoise. Place the fish in the baking pan with- out splitting open, but scored across where the portions are to be taken off. Slice a small carrot, piece of turnip, an onion and stalk of celery into the pan, and cut a slice of fat salt pork and mix in. Add a bayleaf, salt, pepper and a pint of soup stock. Bake brown with fre- quent bastmg for over half an hour. Then take up the fish with a fish-slice carefully into a dibh. Pour off the grease from the baking pan and put in a pint of stock again, a spoonful of tomatoes or tomato catsup and ^ cup wine

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