The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

of butter; dress the fish without a napkin, and sauce over. No. 351. _Fillets of Pike à la Maître d’Hôtel._ Fillet three small pike and dress them in the manner described in Fillets of mackerel à la Vénitienne (No. 307); dress them round on a dish without a napkin, and sauce over with the same sauce as Pike à la maître d’hôtel. No. 352. _Fillets of Pike en matelote._ If for a dinner for twelve, fillet four small pike; egg and bread-crumb, and fry in oil; dish them round on a border of mashed potatoes (previously cutting each fillet in halves) and serve sauce matelote (No. 62) in the centre. No. 353. _Fillets of Pike à la Meunière._ Fillet four pike as above, cut each fillet in halves, rub some chopped eschalot into them, dip them in flour, broil them; when done, sauce as for Sole à la meunière (No. 260). Observe, if you happen to live in the country where pike is plentiful, you may dish the fillets in as many ways as soles or any other fish; but I have omitted giving them here, thinking it useless to fill a useful book with so many repetitions; we have several ways of dressing pike to be eaten cold in France, which I have also omitted, as they would be quite useless in this country. No. 354. _Carp en matelote._ Have your fish ready cleaned, and make four or five incisions on each side; then put two sliced onions, three sprigs of thyme and parsley, and half a pint of port wine in a stewpan, or small fish-kettle; season the fish with pepper and salt, lay it in the stewpan, add four pints of broth, and place it on a slow fire to stew for an hour (which will be sufficient for a fish of five pounds weight), or more in proportion to the size; when done, dress it on a dish, without a napkin; drain it well, and serve a matelote sauce (No. 62) over it, only use some of the stock from the fish (having previously taken off