Pike Perch or Wall Eyed Pike a la Geraldin

Cut the fish in quarter pound slices, cook in salted water into which vinegar has been added; range the slices on a long dish over a folded napkin, serve separately a garnishing of lightly blanched oysters, drained, dipped in eggs, rolled in fresh bread-crumbs, and fried in lard or oil. The sauce to accompany this fish is a half-glaze sauce (No. 413), into which has been stirred cayenne pepper, and small mushroom heads.