ig
Path: decwrl!recipes
From: [email protected] (Edward Chrzanowski)
Newsgroups: alt.gourmand
Subject: RECIPE: Polish Wigilia 2/13: Pike Polish style
Message-ID: <[email protected]>
Date: 14 Dec 87 19:41:36 GMT
Sender: [email protected]
Distribution: alt
Organization: University of Waterloo, Waterloo, Ontario, Canada
Lines: 56
Approved: [email protected]


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RH MOD.RECIPES-SOURCE WIGILIA-2 M "1 Dec 87" 1987
RZ "SZCZUPAK PO POLSKU" "Pike Polish style"
This recipe could be used as part of a 12 course meal known in Polish as
Wigilia or on its own.  Wigilia is eaten after sundown on Christmas Eve.
IH "Serves 4\-6"
SH              FISH
IG "2" "carrots"
IG "2" "stalks celery"
IG "1" "onion,"
quartered
IG "10" "peppercorns"
IG "1" "bay leaf"
IG "2 tsp" "salt" "10 ml"
IG "" "water"
IG "1" "fish,"
dressed (perch, sole, pike or similar white fish)
SH              TOPPING
IG "\(14 cup" "butter" "60 g"
IG "1 Tbsp" "fresh dill or parsley," "15 ml"
chopped
IG "\(34 tsp" "salt" "4 ml"
IG "\(14 tsp" "pepper" "1 ml"
IG "\(14 cup" "lemon juice" "60 ml"
IG "6" "hard-cooked eggs, finely chopped"
PH
SK 1
Combine fish, vegetables, dry seasonings, and enough water to cover in a
saucepan or pot.  Boil gently for about 15 to 20 minutes or until the fish
flakes easily.
SK 2
Meanwhile, heat butter in a skillet.  Add the chopped eggs, lemon juice, dill,
salt, and pepper.  Cook 5 minutes, stirring frequently.
SK 3
When the fish is cooked, set it on a warm platter and then spoon the topping
over the fish.  Serve with rice or potatoes.
SH RATING
I Difficulty:
easy.
I Time:
30 minutes.
I Precision:
Approximate measurement OK.
WR
Original recipe passed down through the generations and
translated from Polish into English (with a few mods) by
Edward Chrzanowski
MFCF, University of Waterloo, Waterloo, Ontario, Canada
[email protected]  or {ihnp4,allegra,utzoo}!watmath!echrzanowski

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