Pike Au Souvenir
Wash a large pike; gut and dry it; make a forcemeat with eel, anchovy,
whiting, pepper, salt, suet, thyme, bread crumbs, parsley, and a bit of
shalot, mixed with the yolks of eggs; fill the inside of the fish with
this meat; sew it up; after which draw with your packing-needle a piece
of packthread through the eyes of the pike, through the middle and the
tail also in the form of S; wash it over with the yolk of an egg, and
strew it with the crumbs of bread. Roast or bake it with a caul over it.
Sauce--melted butter and capers.