No. 1324 — Pike Roulade

Use fish mixture prepared for cutlets No. 1323 and shape into a long loaf.

Place in melted butter on a long earthenware baking dish, brush with more butter and put into a hot oven.

Once browned, baste with its juices, but less often than for beef roulade.

Transfer carefully to a platter. Add broth and two to four spoonfuls of sour cream to the pan juices, boil once and pour over the roulade.

Serve instead of roast meat with fresh or pickled salads from Section X or with brown sauces.