Cook a pike exactly as in the last, dress it upon a dish without a napkin, and sauce with a matelote sauce over, made as directed on page 99.

This fish may also be served with caper sauce, as directed for the skate; the smaller ones are the best; the remains of a pike placed in the oven the next day, with a cover over it and a little more sauce added, are very nice.

Pike With Cream

Cut three pounds of pike into slices, and place these in a baking dish, together with five ounces of butter, a pint of sour cream, two onions cut into thick slices, two or three bay leaves, and a little salt. Place in a quick oven and bake for twenty minutes, basting with the mixture, and after each basting sprinkle with grated bread-crumbs. Immediately before serving remove the slices of onion and the bay leaves, and pour over the fish a little very hot stock and a squeeze of lemon juice.

Any other fresh fish may be prepared in the same way.