Stuffed Pike with Shrimps a la Princesse
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 145. The excerpt below is the record exactly as published.
Stuffed Pike with Shrimps a la Princesse Brochet farci de Crevettes, a la Princesse Take a pike; split on the side; wash and bone well; fill with the shrimp filling; turn fish over in pan; sprinkle with pepper and salt and put some sherry in the pan; cook in oven — well covered — from fifteen to twenty-five minutes, according to size of the fish; take out and glaze with a brown glaze; make an eye of lemon and truf¬ fle. Garnish with unpeeled shrimps all around, and parsley. Serve with meuniere sauce for dinner. Shrimp Filling. One and a half pounds cooked shrimps, well ground; add to one cup of shrimp mousse, made out of raw shrimps, three tablespoons sherry, pepper, salt, half a cup cream. Mix all together. COLD DISHES OF PIKE Pickled Pike ( Brochet marine) a la Octavious Select nice large pike; clean and wash well; curl by turning head and tail together; tie with string across; put in a pan with some bay leaves, water (enough to cover), whole black peppers, and salt to taste. Let simmer very slowly for about ten minutes — well cov¬ ered; take care that it does not cook too fast. When done, leave in the pan to get cold; add to three cups water one cup white wine vinegar; when the fish is cold, lift carefully to another dish; strain the juice; put bay leaves and whole peppers back in the jelly; pour it over the fish when it begins to get cold; let stand until ready to use, then it becomes a soft jelly. [Gelatine is not used for this dish ; AMERICAN COOK BOOK the strength of the fish is sufficient to settle it.] Serve in a deep dish or platter with the jelly around, sprinkled with chopped parsley. Garnish with parsley and lemons. Cold Jellied Pike ( Brochet froid en gelee) a la Europeenne Take a nice fresh pike; clean and wash well; cut in pieces; put in a pan with three cups water, pepper, salt, and bay leaves; let simmer slowly until done — about fifteen minutes; then remove pieces carefully; take out bones; leave on a platter until cold; take two cups of the juice the pike is cooked in, two cups tomato juice, one large package of Cox’s gelatine, juice of a half lemon, pepper and salt; add to that half-beaten whites of two eggs; clear. Let come to a boil; pass it through a fine cotton flannel or thick cheese¬ cloth. Take a ring mould; glaze with aspic; put on ice; decorate bottom of the mould with thin slices of hard-boiled egg; then glaze the mould the height of the eggs. When settled, take pike out piece by piece and put in carefully across the mould; cover with aspic; repeat, until mould is full. [The aspic ought to be very nearly settled, otherwise it will become cloudy from the fish.] Garnish with lemon and parsley. A beautiful fish dish for a hot day for luncheon or dinner. Can be served with cold aurorian sauce or with the salad. STURGEON ( Esturgeon ) Fried Sturgeon with Mushrooms Esturgeon frit aux Champignons Scale, wash, and clean well a nice fresh sturgeon; cut in thick slices; put in frying pan with some bacon; sprinkle with pepper and salt; add some mushrooms; brown, golden brown; place on a platter. Garnish with mushrooms around, parsley and lemon. Serve with a brown mushroom sauce (made from the pan that the sturgeon has cooked in) and the liquid from some mushrooms. Sturgeon ( Esturgeon ) a la Roy ale Fillet the sturgeon; prepare a fish forcemeat. Join one fillet to the other with the forcemeat, according to the size and shape wanted; cover with forcemeat; garnish with truffle
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Cook this with the app: pantry check, scaling, and the assistant.