(1213). Pike Perch Or Wall Eyed Pike A La Durance (Sandre A La Durance)

Split a one-pound pike perch in two, through the middle of the back, and take out the spinal bone lay this boned fish on a buttered dish and moisten with mushroom stock, and white wine; sea-son with salt and pepper, laying small pieces of butter on top; let boil up once, then place the dish in the oven covered with another smaller one, and cook for fifteen minutes; drain off the stock, thicken it with a little butter mixed with an equal quantity of flour (kneaded butter). Dress the fish, strain the sauce through a tammy, and when ready to serve add to it a good sized piece of butter, the juice of a lemon, and fine herbs. Cover over with a third part of the sauce, and garnish around with the following smelt fillets: Place fillets of smelts on a table to season; cover the cut sides with a layer of raw fish forcemeat (No. 76), mixed with chopped mushrooms, fold over the fillets so that the forcemeat is enclosed, then roll them in flour and dip in beaten eggs; plunge a few at the time into very hot frying fat to become a fine color, while cooking, then drain and salt.

Dress these around the fish, serving the remainder of the sauce in a separate sauce-boat.

(1214). Pike Perch Or Wall Eyed Pike A La Financiere (Sandra A La Financiere)

Braise the fish whole in a white wine mirepoix stock (No. 419), remove the skin, dress the fish on a dish and glaze with fish glaze (No. 399) and lobster butter (No. 580) mixed. Reduce the stock and put it with a lean financiere sauce (No. 464); strain it through a tammy, and finish with butter. Garnish around the fish with fish quenelles (No. 90), made in a teaspoon (No. 155), whole truffles, and mushroom heads; pour a third of the sauce over, and serve the remainder in a separate sauce-boat.

(1215). Pike Perch Or Wall Eyed Pike A La Geraldin (Sandre A La Geraldin)

Cut the fish in quarter pound slices, cook in salted water into which vinegar has been added; range the slices on a long dish over a folded napkin, serve separately a garnishing of lightly blanched oysters, drained, dipped in eggs, rolled in fresh bread-crumbs, and fried in lard or oil. The sauce to accompany this fish is a half-glaze sauce (No. 413), into which has been stirred cayenne pepper, and small mushroom heads.

(1216). Pike Perch Or Wall Eyed Pike A La Royal (Sandre A La Royalel)

Raise the fillets from the fish; season, and fold in two; trim them the size and shape of medium chicken fillets, then range them in a buttered sautoir; besprinkle with butter and white wine, and place it in the oven covered over with buttered paper; when done, reduce some veloute sauce No. 415), to which has been added the stock; work up with butter, and reserve a third of this; to the other two-thirds add truffles, lobster and mushrooms, all finely shredded; stick a frill favor (No. 10) into the top of each fillet, dress crown-shaped, and pour the garnishing in the center, serve the reserved sauce in a separate sauce-boat.

(1217). Pike Perch Or Wall-Eyed Pike, Russian Style (Sandre A La Russe)

Fry in butter some minced carrots, small onions and a garnished bunch of parsley, add to these some fish steaks each one weighing a quarter of a pound and previously marinated in salt for two hours; moisten with white wine court bouillon (No. 39), and as soon as the fish is cooked, drain and dress it. Garnish with the small onions, strain the broth through a sieve, reduce, skin and add to it some butter kneaded with flour, strain again through a tammy, put in a few capers, pour the sauce over the fish and garnish around with sippets of bread fried in butter.

(1218). Pike Perch Or Wall-Eyed Pike, Continental Style - Fillets (Filets De San- Dre Au Continental)

, Raise the fillets from four medium sized fish, flatten and pare them oval-shape leaving on the skin, then season. Range them in a sautoir containing hot butter, placing them on their cut sides, then poach slightly, drain them and set them under a weight to keep them flat, leaving the butter in the sautoir. Cover the cut side of the fillets with a layer of fish forcemeat (No. 90) finished with red butter (No. 580); smooth this rounded on the tup and strew over finely chopped lobster coral. Return the fillets to the sautoir containing the butter, cover over with buttered paper and finish cooking in a slow oven; thicken some good veloute sauce (No. 415) with cream, egg-yolks and butter, strain it through a tammy and add to it some oysters and shrimps. Dress the fillets in a circle, lay the oysters and shrimps in the center, and pour the sauce over the whole.