Pike A La Ltonnaise Au Bleu
From Practical household cookery, 1891
Serves 4
Pike improves in flavor if kept cool for two days after being caught.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 97. The excerpt below is the record exactly as published.
PIKE A LA LTONNAISE AU BLEU. The larger the pike the better for this dish, and it will improve if kept two days in a cool place after being caught. Scale,* draw the gills, cut off the fijis, and thoroughly cleanse and wipe the pike; then with a string tie the head, and truss the fish into the shape of the letter 8. Afterwards put the fish in the kettle covered with " Court Bouillon
Cook this with the app: pantry check, scaling, and the assistant.