Fillet four pike as above, cut each fillet in halves, rub some chopped
eschalot into them, dip them in flour, broil them; when done, sauce as
for Sole à la meunière (No. 260). Observe, if you happen to live in the
country where pike is plentiful, you may dish the fillets in as many
ways as soles or any other fish; but I have omitted giving them here,
thinking it useless to fill a useful book with so many repetitions; we
have several ways of dressing pike to be eaten cold in France, which I
have also omitted, as they would be quite useless in this country.