" spiced pepper" until the dish is filled.
For a special occasion, a bottle of truffles should be
opened and used in this way : — Trim the truffles into dice,
chopping up quite small the parings and trimmings which
are left : this mince ought to be used in the liver force-
meat : the dice should be tossed awhile in melted butter
in a frying-pan, with a glass of Madeira, and a spoonful
of good gravy and then cleverly put in amongst the game
meat during the packing of the pie-dish. If mushrooms
happen to be available as they often are during rainy
weather, treat them, after cleaning and peeling them,
A FEW NICE PIES. 283
exactly like tlie truffles : toss tliem a short time in butter
in the frjing-pan, if large, cut them into convenient pieces,
or if buttons, put them in whole as you go on with your
packing. Thus composed, and bountifully diluted with
the aforesaid good gravy, our pie may be covered over
with the best paste, baked, glazed, enriched with a second
libation of rich gravy poured in through the vent to finish
with, and served cold with confidence bordering upon
exultation.
While on the subject of good pies, I can scarcely do
better than end this chapter with an excellent recipe for
a pie, practicable with seer-fish as well as with salmon.
Salmon pie, to be eaten cold : — Take one pound of salmon
from the tin, and drain it from the tin liquor. If nice
and firm, cut it into fillets with a dessert-knife. Make
three-quarters of a pound of forcemeat as follows : — choose
either some fresh uncooked whiting, pomfret, or other
fresh fish and having taken eight ounces of it pass it
through a wire sieve, add four ounces of fresh butter, and
four of fine white crumbs, pound all together in a mortar,
and season the puree with salt and pepper; moisten it
with a cupful of rich poulette sauce, and bind the mixture
with two raw eggs. Line a raised pie tin with paste as
for pork pie, fill the bottom with a layer of the forcemeat,
then a layer of the salmon, an inch thick, continuing the
packing till the pie is filled. Put a cover of ptiff-paste
over the top, brush it over with white of egg, and bake the
pie slowly. When done, let it cool for half an hour, and
then pour in, through a hole made in the top, a coffee-
cupful of rich fish broth, made from the bones and trim-
mings of the fresh fish, reduced to a glaze, and mix with
a coffee-cupful of essence of truffles made in this way : —
Take the contents of a small bottle of truffles, and boil
them for twenty minutes briskly in a pint of clear chicken
284 CULINARY JOTTINGS FOR MADRAS.
broth, flavoured with a glass of Madeira, some sweet herbs,
pepper, salt, and a little nntmeg✪ Salmon Pie. Remove the sauce-pan
from the fire, and when the liquid is cold, pick out the
truffles (they will do for any other dish), and strain the
cold essence.
After having poured the essence into the pie, let it get
quite cold, then turn it out of the tin, put it upon a napkin,
and serve. If made with uncooked seer fish instead of
salmon, the pie will be found excellent.
Page 161 · 1 recipe record on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
" spiced pepper" until the dish is filled.
For a special occasion, a bottle of truffles should be opened and used in this way : — Trim the truffles into dice, chopping up quite small the parings and trimmings which are left : this mince ought to be used in the liver forcemeat : the dice should be tossed awhile in melted butter in a frying-pan, with a glass of Madeira, and a spoonful of good gravy and then cleverly put in amongst the game meat during the packing of the pie-dish. If mushrooms happen to be available as they often are during rainy weather, treat them, after cleaning and peeling them,
exactly like the truffles : toss them a short time in butter in the frying-pan, if large, cut them into convenient pieces, or if buttons, put them in whole as you go on with your packing. Thus composed, and bountifully diluted with the aforesaid good gravy, our pie may be covered over with the best paste, baked, glazed, enriched with a second libation of rich gravy poured in through the vent to finish with, and served cold with confidence bordering upon exultation.
While on the subject of good pies, I can scarcely do better than end this chapter with an excellent recipe for a pie, practicable with seer-fish as well as with salmon.
Salmon pie, to be eaten cold : — Take one pound of salmon from the tin, and drain it from the tin liquor. If nice and firm, cut it into fillets with a dessert-knife. Make three-quarters of a pound of forcemeat as follows : — choose either some fresh uncooked whiting, pomfret, or other fresh fish and having taken eight ounces of it pass it through a wire sieve, add four ounces of fresh butter, and four of fine white crumbs, pound all together in a mortar, and season the puree with salt and pepper; moisten it with a cupful of rich poulette sauce, and bind the mixture with two raw eggs. Line a raised pie tin with paste as for pork pie, fill the bottom with a layer of the forcemeat, then a layer of the salmon, an inch thick, continuing the packing till the pie is filled. Put a cover of ptiff-paste over the top, brush it over with white of egg, and bake the pie slowly. When done, let it cool for half an hour, and then pour in, through a hole made in the top, a coffeecupful of rich fish broth, made from the bones and trimmings of the fresh fish, reduced to a glaze, and mix with a coffee-cupful of essence of truffles made in this way : —
Take the contents of a small bottle of truffles, and boil them for twenty minutes briskly in a pint of clear chicken
broth, flavoured with a glass of Madeira, some sweet herbs, pepper, salt, and a little nutmeg. Remove the sauce-pan from the fire, and when the liquid is cold, pick out the truffles (they will do for any other dish), and strain the cold essence.
After having poured the essence into the pie, let it get quite cold, then turn it out of the tin, put it upon a napkin, and serve. If made with uncooked seer fish instead of salmon, the pie will be found excellent.
Records on this page
Salmon Pie