{"id":6730,"slug":"pike-with-egg-sauce","title":"PIKE WITH EGG SAUCE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fish (pike)","salt","a piece of butter about the size of an egg","an onion","celery root","parsley root","a few slices of lemon","enough water to cover","a dozen whole peppers, black or white","ground white pepper","the yolks of two eggs","a dozen almonds","a tablespoon of cold water","curly parsley"],"ingredients_norm":["fish","salt","butter about the size of egg","onion","celery root","parsley root","few slices of lemon","enough water to cover","whole peppers black or white","ground white pepper","egg yolk","almond","cold water","curly parsley"],"steps":["Clean the fish thoroughly, and wash it in hot water, wipe dry and salt inside and out.","If you heat the salt it will penetrate through the meat of the fish in less time.","Take a kettle, lay in it a piece of butter about the size of an egg; cut up an onion, some celery root, parsley root and a few slices of lemon, lay the fish in, either whole or cut up in slices; boil in enough water to just cover the fish, and add more salt if required, add a dozen whole peppers, black or white; season with ground white pepper.","Let the fish boil quickly.","In the meantime beat up the yolks of two eggs, and pound a dozen almonds to a paste, add to the beaten yolks, together with a tablespoon of cold water.","When done remove the fish to a large platter; but to ascertain whether the fish has cooked long enough, take hold of the fins, if they come out readily your fish has cooked enough.","Strain the sauce through a sieve, taking out the slices of lemon and with them garnish the top of the fish; add the strained sauce to the beaten eggs, stirring constantly as you do so; then return the sauce to the kettle, and stir until it boils, remove quickly and pour it over the fish.","When it is cold garnish with curly parsley."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w11:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"2e08847a9e6c5d804aa3870090f1e777fdf7f7810e29c771220149247d0b4bb3","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pike-with-egg-sauce"}