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PIKE (a la Genevoise)

Pike which has lost its first freshness is sometimes stewed in rich stock and wine, so as to disguise its condition. For fresh fish this mode of cookery is quite unnecessary. Clean the pike well, without scaling it. Put it into a fish-kettle just large enough to contain it, and strain over it as much hot court bouillon-mixed with whatever proportion of wine may be wished-as will cover it. Set it on the fire, and let it stew gently until done enough. Drain the pike, and scale it thoroughly. Put it into a clean pan with as much of the liquid as will moisten it, and add half a pint of white stock, a little salt and cayenne, a tea-spoonful of essence of anchovies, and a table-spoonful of lemon-juice. Thicken the sauce with a tea-spoonful of roux, or with a small lump of butter rolled in flour. Let it boil until smooth. Lay the fish on a hot dish, strain part of the sauce over it, and send the rest to table in a tureen. Court bouillon is a sort of broth which is made to boil fresh-water fish in; it may be used several times if it is boiled up every four days with an additional pint of water. Each successive boiling will make it richer. It is prepared as follows. Boil a sliced carrot, an onion, a bunch of parsley, a sprig of thyme, a bay-leaf, half a dozen peppercorns, half a dozen cloves, and a shallot, with an ounce of fresh butter, for ten minutes. Add two quarts of water and half a pint of vinegar, and simmer the liquid gently for an hour. Strain it, and, if liked, before using it, mix a little light wine with it. This bouillon will be found an excellent foundation for fish sauces. (See also COURT BOUILLON, WITH WINE.) Some cooks pour boiling vinegar over the pike, and let the fish lie in it for two or three days before dressing as above. Time to boil, according to size. A medium-sized pike will take half an hour. When the flesh will leave the bones easily the fish is done enough.