Pike a la Pompadour

Ingredients

• 1 pike
• Egg and bread-crumbs
• Fried parsley
• Potato balls
• 1 table-sp. salad oil or melted butter
• 1 table-sp. vinegar or lemon juice
• 1 tea-sp. finely chopped onion
• 1 tea-sp. finely chopped parsley
• Pepper and salt

Method

1. 1

   Remove fillets from pike, cut into pieces.

2. 2

   Soak fish in marinade for an hour.

3. 3

   Egg and bread-crumb fillets, fry in boiling fat until brown.

4. 4

   Drain and serve on hot dish, garnish with fried parsley and potato balls.

5. 5

   Serve tomato or tartare sauce separately.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 192. The excerpt below is the record exactly as published.

Pike a la Pompadour (Brochet a la Pompadour) 1 pike. Egg and bread-crumbs. Fried parsley. Potato balls. Marinade. 1 table-sp. salad oil or melted butter. 1 table-sp. vinegar or lemon juice. 1 tea-sp. finely chopped onion. 1 tea-sp. finely chopped parsley. Pepper and salt

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