Pike Financiere
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 18. The excerpt below is the record exactly as published.
Pike Financiere. Clean and skin a pike, wrap it in buttered paper and boil in mirepoix and French wine mixed in equal quantities. Make a garnishing of pike forcemeat quenelles, mushrooms, crayfish tails and truffles mixed in financiere sauce
Cook this with the app: pantry check, scaling, and the assistant.