Bream or John Dory Pie
From High-class cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 10. The excerpt below is the record exactly as published.
Bream or John Dory Pie« Ingredients, Two pounds of Bream or John Dory. Four Eggs (hard-boiled). 30 HiaH-CLASS COOKERY. Two Shalots (chopped fine). Two ounces of Butter. Three ounces of Bread-crumbs. Half a teaspoonful of Thyme and Marjoram. One teaspoonful of chopped Parsley. One teaspoonful of Anchovy Sauce. One teaspoonful of Worcester Sauce. Cayenne Pepper. Salt. One gill of Stock
Cook this with the app: pantry check, scaling, and the assistant.