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Bohemian Pike

4 servings

Ingredients

• Pike, cooked, in pieces (as needed)
• Fish broth (one part)
• Bouillon (same amount)
• Onions, sliced (several)
• Roux, light (a little)
• Pepper (a little)
• Vinegar, sharp (a little)

Instructions

1. Cook the pike in pieces as in the previous recipe; once it is done, remove from the broth and set aside.
2. Cook fish broth and bouillon in equal parts with the sliced onions until soft, strain through a colander, refine with light roux, a little pepper, and sharp vinegar, then add the fish and bring to a boil again.

Modernized from a treasured 19th-century German cookbook.