Fish Pie à la Busse

Ingredients

• 1 lb. of cold cooked fish
• two eggs
• 1 oz. of fine flour
• 1 oz. of butter
• half a pint of milk
• season to taste with salt
• coralline pepper
• a dessertspoonful of essence of anchovy
• some capers
• some morsels of butter

Method

1. 1

   Flake the fish and remove skin and bones.

2. 2

   Boil eggs for 10-12 minutes, then cool.

3. 3

   Make a white sauce with flour, butter, and milk.

4. 4

   Layer flaked fish, rice, sliced eggs, and sauce in a buttered pie dish, finishing with sliced egg and butter.

5. 5

   Bake until hot.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

Fish Pie d la Busse. — Flake and remoA'e all skin and bones from 11b. of cold cooked fish. Boil two eggs for ten or twelve minutes, then throw them into cold Avater to save their colour ; make a white 58 BREAKFAST AND LUNCH DISHES. sauce with loz. each of fine flour and butter, and half a pint of milk, boiling it well together for twelve to fifteen minutes, season to taste with salt, coralline pepper, a dessertspoonful of essence of anchovy, and some capers. Now put into a buttered piedish a layer of the flaked fish, then one of freshly boiled and well dried rice, moistening this with a little of the sauce, then a layer of the eggs sliced, and repeat these layers till the dish is full, finishing with the sliced egg; strew some morsels of butter

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