Pike (with Parmesan)

Ingredients

• the remains of cold pike or fillet a fresh fish
• a large chopped onion
• one tablespoonful of flour
• a couple of tablespoonfuls of sour milk or cream
• parmesan
• butter
• breadcrumbs
• grated cheese

Method

1. 1

   Brown the onion in butter, add the fish, cover, and steam till tender.

2. 2

   Remove bones, sprinkle with parmesan.

3. 3

   In the butter, add flour and sour milk or cream, stir without boiling.

4. 4

   Place fish in a buttered gratin dish, pour sauce over, cover with breadcrumbs and cheese, and bake till brown.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 21. The excerpt below is the record exactly as published.

Pike (with Parmesan). — Take the remains of cold pike, or fillet a fresh fish, cut in pieces, trim them tidily, sprinkle them with salt and let them stand ; meanwhile brown a large chopped onion in a little butter, put the fish in the same pan, cover it, and let it steam till tender; put the fish on a board, remove any hones that may be left, and sprinkle the fish with parmesan ; add to the butter in which the fish was cooked one tablespoonful of flour and a couple of tablespoonfuls of sour milk or cream, and stir over the fire without letting it boil ; put the fish in a gratin dish previously spread with butter, pour the thick sauce over it, cover with breadcrumbs and grated choese

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