Pike Farci

Ingredients

• a medium-sized fresh pike
• 1 ounce of butter
• 1 fine-chopped onion
• Vs capful fine-cut mushrooms
• 3 fine-cut boneless anchovies
• Y, cupful bread
• the yolk of 1 egg
• 1 whole egg
• Y, pound fine-chopped fish meat
• 1 even teaspoonful salt
• V4 teaspoonful pepper
• 1 teaspoonful chopped parsley
• small strips of larding pork
• 1 onion cut in slices
• 1 bouquet
• 6 whole peppers
• 1 pint red wine
• 1 pint of white broth

Method

1. 1

   Clean and wash the pike, split through the back, remove the backbone, wash and dry.

2. 2

   Season inside with salt.

3. 3

   Melt butter, add onion, cook for 3 minutes, then add mushrooms and anchovies, cook and stir for 3 minutes.

4. 4

   Add soaked and pressed bread, stir until smooth.

5. 5

   Remove, cool, mix with yolk and whole egg, add fine-chopped fish meat, season.

6. 6

   Stuff the pike, sew it up, remove skin from one side, lard exposed meat, sprinkle with pepper and salt.

7. 7

   Lay in a baking pan with larding pork, onion, bouquet, whole peppers, red wine, and white broth.

8. 8

   Cover with buttered paper, bake, baste frequently until brown and glossy.

9. 9

   Serve with horseradish or mustard sauce.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 145. The excerpt below is the record exactly as published.

Pike Farci. — Procure a medium-sized fresh pike, clean and wash it, split the fish through the back, remove the back bone, wash and wipe it dry; season the fish inside with salt, and set aside. Melt 1 ounce of butter in a saucepan, add 1 fine-chopped onion. 218 SEA POOD, Bra cook 3 minutes ; then add Vs capful fine*cut muBhrooms, and 3 fine* cut boneless anchovies, cook and stir 3 minutes; add y, cupful bread which has been soaked and pressed out in cold water ; stir until the bread has formed into a smooth paste. Bemove, and when cold mix with the yolk of 1 egg and 1 whole egg, Y, pound fine- chopped fish meat, either of bass, white fish, or pickerel ; season with 1 even teaspoonf ul salt, V4 teaspoonf ul pepper, 1 teaspoonful chopped parsley. Stuff the pike with this forcemeat, sew it up ; remove the skin from one side of the fish, lard the exposed meat with small strips of larding pork, sprinkle over some pepper and salt^ Lay the fish on a drainer into a deep baking pan, with a few slices of larding pork under the fish ; add 1 onion cut in slices, 1 bouquet, 6 whole peppers, 1 pint red wine, and 1 pint of white broth

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