Pike a la Romaine

Ingredients

• a clove of garlic
• two boned anchovies
• half an ounce of butter
• a dessertspoonful of oil
• a glass of vin de Grave
• a little spice
• salt

Method

1. 1

   Fry garlic, anchovies, and butter with oil.

2. 2

   Add flour, then pour in vin de Grave.

3. 3

   Cook pike with spice and salt until done, serving hot with sauce and mushrooms.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Pike a la Romaine Cut up a little parsley, a clove of garlic, and two boned anchovies ; put them in a saucepan with half an ounce of butter and a dessertspoonful of oil ; let them fry for a few minutes, adding a very little flour ; then pour in a glass of vin de Grave, and after it has boiled up put the pike in, with a little spice and salt

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