*  Exported from  MasterCook  *
                             PIKE IN GALENTYNE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood                          Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Middle cut of pike
                         Or similar large fish
    1 1/4   c            White wine
    2       tb           White wine vinegar
    3                    Parsley stalks
    3                    Slices brown bread
                         Crusts removed
      1/4   ts           Ground cinnamon
      1/8   ts           Ground white pepper
    4       oz           Onions, peeled and chopped
                         Oil for frying
                         Gelatine (optional)
   Put the fish in a pan, add the wine, vinegar, parsley
   stalks and enough salted water to cover the fish and
   poach gently for 15 minutes. Turn off the heat; if
   necessary, the fish will finish cooking in the liquid
   as it cools.  Cover the pan and cool to tepid before
   finishing the dish.
   Carefully lift the fish out of the pan.  Reserve the
   cooking liquid. Put the bread in a bowl and add enough
   of the liquid to cover it.
   Skin the fish and take out the spine and other bones;
   pike has a line of thin bones through the middle of
   the body flesh on each side.  Cut all the flesh into
   small pieces both to get at them and to make a
   manageable dish.
   Strain the remaining cooking liquid into a clean pan.
   Put 425 ml/15 fl oz/2 cups of it into an electric
   blender with the soaked bread, cinnamon and pepper;
   process until smooth.  Return the mixture to the
   liquid in the pan.  Fry the onions in a little oil
   until soft, and add them to the liquid too.  Taste for
   seasoning, add the pieces of fish and re-heat gently
   to serve.
   If you want a cold dish, keep the fish pieces and
   fried onions aside while you measure and taste the
   liquid, then re-heat it with enough gelatine to
   stiffen it; if you had cooked a whole fish, it would
   have jellied without help.  Add the fish pieces and
   onions, turn into a mould and leave to set in the
   refrigerator. Auter pike in Galentyne. Take browne
   brede, and stepe it in a quarte of vinegre, and a pece
   of wyne for a pike, and quarteren of pouder canell,
   and drawe it thorgh a streynour skilfully thik, and
   cast it in a potte, and lete boyle; and cast there-to
   pouder peper, or ginger, or of clowes, and lete kele.
   And then take a pike, and seth him in good sauce, and
   take him vp, and lete him kele a litul; and ley him in
   a boll for to cary him yn; and cast the sauce vnder
   him and aboue him, that he be al y-hidde in the sauce;
   and cary him whether euer thou wolt.
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