pescatariannut-freesoy-free
Fish Pastries
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 30. The excerpt below is the record exactly as published.
Fish Pastries. Rough puff paste rolled thin and baked in greased dishes with crust of bread in each (to make space for fish). Roll out trimmings and cut in squai-es, one for each tin, and bake these also. For fish mix- ture— Melt 1 oz. butter, add oz. flour and mix well. Then 1 gill milk and stir till boiling ; have fish free from .bone and broken up. Take 4 tablespoonfuls and season with white peppei-, salt, and n little lemon juice. Add yolk of egg and stir lightly. Whip white to stiff froth and add last, when the rest is well mixed. Take patty pans fi'om oven, remove bread, fill with fish mixture, and heat through, for 3 oi' 4 minutes, to slightly brown. Place square of pastry on top and garnish with parsley. Russian Fish Pie. i lb. Fish cooked or raw, 1 liarcl boiled Egg finely chopped, 1 teaspoouful Parsley, grated Is>iuon Rind, 2 tablespoonfuls White Sauce, 1 oz. Butter, Pepper ami Salt, Flaky Paste. Rice may be mixed with (his, and, if liked, tinned salmon may be used, mixed with rice. Fish must be free from bones and cut small. Mix thoroughly. Roll the 4 lb. paste into a square. Place mixture on centre of paste, corners being met and brought to centre, leaving corners open. Decorate and glaze rvith egg and milk. \ Plaice a la Duchesse. 1 filleted Plaice. 1 gill cold Water, 1 oz. Butter, 1 oz. Cornflour, Pepper, Salt, aud Lemon Juice, 2 tablespoonfuls fino
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