Bate de Boisson d la Marinieve

Ingredients

• 1 sole
• 1 eel
• 1 glass claret
• 1 onion (sliced)
• 12 button onions
• % cloves
• 1 clove of garlic
• ^ oz. flour
• 2 oz. butter
• 1 dessertspoonful anchovy essence
• 6 mushrooms
• 6 prawns or 12 shrimps (picked)
• pepper
• and salt
• i lemon for crust
• 12 oz. flour
• 6 oz. lard
• 2 yolks of egg

Method

1. 1

   Prepare a pate-crust by rubbing the flour and lard together until smooth, add one yolk of egg and a little cold water and knead into a stiff paste, keep on ice for an hour, then knead again, roll out about half an inch thick and line the inside of a well-buttered raised pie-mould.

2. 2

   Trim the edges, fill up with rice or dried peas, lay a piece of buttered paper on top, wet the edges of the paste and cover with the same.

3. 3

   Trim the edges, ornament it neatly, brush the top with yolk of egg, and decorate with fanciful cuts of paste.

4. 4

   Bake in a slow oven for about an hour.

5. 5

   Cut round the inside of the edge and lift up the cover, remove the rice or peas and paper and brush the inside with egg.

6. 6

   Keep the crust warm until needed.

7. 7

   Skin the sole and eel, remove the fillets from the sole and shape them, bone the eel and cut it into pieces; put the fish in a stewpan with the wine, one gill water, the sliced onion, cloves and garlic, season to taste, cover and cook slowly for fifteen minutes.

8. 8

   Lift out the fish, and keep hot.

9. 9

   Brown the flour in an ounce of butter, moisten with the liquor of the fish and a little fish stock.

10. 10

    Stir and boil gently for twenty minutes.

11. 11

    Strain, add the anchovy essence, a little lemon juice, heads of mushrooms, the tails of prawns or shrimps, and the button onions fried in butter until tender, let the whole get thoroughly heated, then put in the fish.

12. 12

    Heat again, arrange neatly in the pie-crust, put on the cover, garnish with parsley, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 194. The excerpt below is the record exactly as published.

Bate de Boisson d la Marinieve. — 1 sole, 1 eel, 1 glass claret, 1 onion {sliced), 12 button onions, % cloves, 1 clove of garlic, ^ oz. flour, 2 oz. butter, 1 dessertspoonful anchovy essence, 6 mushrooms, 6 prawns or 12 shrimps {picked), pepper and salt, i lemon for crust, 12 oz. flour, 6 oz. lard, 2 yolks of egg

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