Pike Perch or Wall Eyed Pike 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; season 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.