When the krout is boiled, clean a large pike, scrape and cut it into neat pieces, dip them into the beaten yolk of an egg, then into bread crumbs, and fry them of a nice brown; rub some butter upon a dish, and put into it a layer of krout, and seme grated cheese, then a layer of pike, and a little sour cream; then krout, and so on till the dish be full. On the top put some bits of butter, and some good broth or gravy; strew crumbs of bread thickly over it, and bake it half an hour.