Farce a Quenelles De Brochet
Ingredients
Directions
Dress the pike by removing the fillets.
Trim, wash, and drain the fillets.
Prepare the stuffing as described for the whiting stuffing, using pike flesh instead.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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