Fish Pie au Gratin

Ingredients

• a nice-sized lemon sole
• a little mashed potato
• your stock
• a small onion pierced with a clove
• a little mace
• nutmeg
• a thin shred of lemon-peel
• grated bread-crumbs
• the cheese
• little pieces of butter

Method

1. 1

   Fillet the lemon sole, butter the dish, line with mashed potato, roll fillets and stand upright.

2. 2

   Simmer bones in milk with onion, mace, nutmeg, and lemon peel for stock.

3. 3

   Strain stock into dish, cover with bread-crumbs and cheese, add butter, and bake until brown.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 10. The excerpt below is the record exactly as published.

Fish Pie au Gratin Take a nice-sized lemon sole, and fillet it yourself, or see that your fishmonger sends the bones with it — you need them for stock. Well butter the dish, and line the sides with a little mashed potato . Cut your fillets in halves and roll them, stand them upright in the dish. Add your stock, which should be made thus : Simmer the bones very gently in milk, to which has been added a small onion pierced with a clove, a little mace, nutmeg, and a thin shred of lemon-peel. When the stock is ready, strain it into the dish ; cover with grated bread-crumbs . Then grate the cheese on to the bread-crumbs. Put little pieces of butter

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