Brochet

Pike

Appears in

By Auguste Escoffier

Published 1903

  • About
In modern cooking the pike does not hold the same pride of place which it held formerly in the old classical kitchen. Nowadays it is mainly used in the preparation of forcemeats; however, certain of the classical preparations of pike are worthy of being preserved and because of this they are included here.
Whenever possible, fish of from 2 kg (4½ lb) to 4 kg (9 lb) in weight should be selected where the fish is to be presented whole. Larger fish should be used for making forcemeat and for cutting into portions.