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Baked Pike

Scale and clean a pike, cut it into slices and place itin a bakingdish; put in some slices of onion, two bay leaves, a piece of butter, some pepper and salt, and one-half pint of sour cream. Bake it for twenty-five minutes in a brisk oven, basting often with the cream. Strew some breadcrumbs and grated Parmesan cheese over the fish, and brown it under a salamander. Place the slices of fish on a hot dish, pour some broth in the baking dish, add some lemon juice, salt and pepper, stir it for a minute or two on the fire, then pour it over the fish and serve.

Boiled Pike, Dubois Select a gold-coated pike weighing six or seven pounds, scale and draw it, truss the head and wash it well. Make incisions across the back as deep as the spine bone, place the fish on its belly in the fishkettle, cover with white wine and water mixed in equal quantities, add a few minced vegetables, a bunch of sweet herbs and parsley, four or five peppercorns and a little salt, bring to a boil and simmer over a slow fire for an hour. Prepare a good sauce with one pint of fish sauce strained and cooled, thicken it with flour and butter kneaded together, add two tablespoonfuls of soy and five tablespoonfuls of butter broken into small pieces. Drain the fish, place it on a folded napkin on a hot dish, or an ornamental dish-paper, garnish with nice little sprigs of fresh parsley and serve with the sauce in a sauceboat.