The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

PIKE

a fresh water fish abundant in the Great Lakes, ranging in weight from one-half to eight pounds. It is in season from June to December. There are several varieties, including the "Wall-Eyed," considered the best; the Yellow, the Blue and the "Grass."

added by the pass

Recipes that use pike

51 dishes across the Historical Foodie library call for pike.

The Epicurean · 50

No. 1103 Striped Bass a la Laguipierre Bass Raye a la Laguipierre
No. 1105 Striped Bass a la Maintenon Bass Raye a la Maintenon
No. 1108 Striped Bass a la Rouennaise Bass Raye a la Rouennaise
No. 1117 Bluefish a la Barnave Bluefish a la Barnave
No. 1133 Carp Stuffed a la Champenoise-Salmon Carpe Saumonee Farcie a la Champenoise
No. 1136 Fresh Codfish, a la Duxelle, Baked Morue Fraiche ou Cabillaud a la Duxelle au Gratin
No. 1198 Spanish Mackerel with Crawfish—Fillets Filets de Maquereau Espagnol aux ??ses
No. 1203 Matelote of Canotiers Matelote des Canotiers
No. 1205 Matelote of Fishermen Matelote des Pecheurs
No. 1213 Pike Perch or Wall Eyed Pike a la Durance Sandre a la Durance
No. 1219 Pike with Hazelnut Butter Sauce Brochet au Beurre Noisette
No. 1224 Pompano a la Mazarin Pompano a la Mazarin
No. 1266 Smelts a la Gondoliere Eperlans a la Gondoliere
No. 1267 Smelts a la Norfolk Eperlans a la Norfolk
No. 1270 Smelts in Dauphin a la Hamlin Eperlans en Dauphin a la Hamlin
No. 1275 Soles a la Richelieu—Fillets Filets de Soles a la Richelieu
No. 1290 Trout a la Beaufort Truite a la Beaufort
No. 197 Bisque or Puree of Clams a la Hendrick Bisque ou Puree de Lucines a la Hendrick
No. 201 Bisque of Crawfish Bisque d'Ecrevisses
No. 207 Bisque of Lobster a la Cambridge Bisque de Homard a la Cambridge
No. 209 Bisque or Puree of Mussels a la Cutting (bisque Ou Puree de Moules a la Cutting
No. 213 Bisque of Shrimps, Bretonne Bisque de Crevettes, Bretonne
No. 217 Consomme Antonelli,' Lean or Fat Consomme Antonelli, en Maigre ou en Gras
No. 2211 Border of Fish Forcemeat a la Duchess with Crawfish Tails and Morils Bordure de Farce de Poisson a la Duchesse aux Queues d'Ecrevisses et Morilles
No. 2261 Lobster Cutlets a la Shelley, or with Cream Sauce Cotelettes de Homard a la Shelley, ou a la Sauce a la Creme
No. 2305 "pain" of Crawfish, Chartreuse Pain d'Ecrevisses, Chartreuse
No. 2307 "pain" of Pike Pain de Brochet
No. 2330 Quenelles of Fish, Montglas Quenelles de Poisson a la Montglas
No. 2385 Timbale of Lobster a la d'Aumale Timbale de Homard a la d'Aumale
No. 2394 Turban of Lobsters Garnished with Shells Turban de Homards Garni de Coquilles
No. 2405 Vol-au-Vent of Oysters a la Maintenon—Small Petits Vol-au-vent d'Huitres a la Maintenon
No. 2566 Salmon Pie Pate de Saumon
No. 301 Chowder of Fresh and Salt Water Fish a la Stebens Chowder de Poisson d'Eau Douce et d'Eau de Mer a la Stebens
No. 303 Crab and Shrimp Soup a la Loubat Potage aux Crabes et aux Crevettes a la Loubat
No. 335 Oyster Soup, French Style Soupe aux Huitres a la Francaise
No. 337 Soup with Oyster Ravioles Soupe aux Ravioles d'Huitres
No. 498 Matelotte Sauce Sauce Matelotte
No. 552 Turtle Sauce, Fat and Lean Sauce Tortue Grasse et Maigre
No. 686 Matelote Mariniere Garnishing Garniture Matelote Marinière
No. 735 Godiveau of Veal, of Pike, Chicken or Game Quenelles Quenelles de Godiveau de Veau, de Brochet, de Volaille ou de Gibier
No. 83 Godiveau of Pike Godiveau de Brochet
No. 844 Bondons of Pickerel a la Walton Bondons de Brochet a la Walton
No. 851 Brissotins of Lobster, Indian Style Brissotins de Homard a l'Indienne
No. 890 Pike Croquettes a la Romaine Croquettes de Brochet a la Romaine
No. 90 Fish Quenelle Forcemeat Farce a Quenelle de Poisson
No. 904 Crusts d'Henin, Morton, Chamberlain, or a la Genoise Croutes a la d'Henin, a la Morton, a la Chamberlain, ou a la Genoise
No. 922 Perier Palmettes Palmettes a la Perier

365 Dishes of All Nations · 1

Spanish Baked Fish Spanish

… and 3 more recipes use pike.