American Fish Pie

Ingredients

• half a pound of cooked turbot, cod or haddock
• three-quarters of a pound of mashed potatoes
• two ounces of butter
• half a pint of white Bechamel sauce
• two ounces of grated Parmesan cheese
• one whole egg
• the yolks of two eggs
• pepper
• salt
• a pinch of nutmeg

Method

1. 1

   Break up the fish into flakes, removing the skin and bones; put into a stewpan with half an ounce of butter; stir a little over the fire, and add half the sauce and half the cheese; season to taste, and heat up.

2. 2

   Heat the potato puree with an ounce of butter and a little thick cream; stir well; season to taste, and bind with the yolks of the two eggs.

3. 3

   Line a well-buttered pie-dish with a layer of the prepared potatoes about half an inch thick; put in a layer of sauce; then the prepared fish; cover with another layer of the sauce, and lastly cover all with more potato puree.

4. 4

   Smooth the surface; brush over with beaten egg; sprinkle with grated Parmesan and a sprinkle of cayenne.

5. 5

   Mark the top neatly with the point of a knife.

6. 6

   Place the dish in a pan containing a little water, and bake in a quick oven for twenty minutes, until the pie is thoroughly hot and the top a nice rich brown colour.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 21. The excerpt below is the record exactly as published.

AMERICAN FISH PIE HALF a pound of cooked turbot, cod or had- dock, three-quarters of a pound of mashed potatoes, two ounces of butter, half a pint of white Bechamel sauce, two ounces of grated Parmesan cheese, one whole egg, the yolks of two eggs, pepper, salt and a pinch of nutmeg

Cook this with the app: pantry check, scaling, and the assistant.