Hot Salmon Pie
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Serve hot without the cover of paste.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 63. The excerpt below is the record exactly as published.
Hot salmon pie. Côtelettes de mouton jardinière, Mutton cutlets à la jardinière, Jambon glacé, Glazed ham. Salade de légumes, Vegetable salad, Beignets de pommes. Apple fritters. Green pea soup. Boil your peas in boiling salt and water ; when cooked, stir in à large lump of butter, and pour over fried crusts of bread ; sprinkle with sugar. Hot salmon pie. Line a mould with hot-water paste. Warm some slices of salmon in butter, and season with salt, pepper, and finely- chopped herbs. Lard the salmon with fillets of anchovy and lay them in the mould, cover with hot-water paste, egg over, and bake ; when done, take off the cover and fill up the mould with the following sauce. Take some court-bouillon (see 18th of April), season it with chopped eschalots and parsley, stir in - a little flour and butter, warm, and pour over the fish. It is customary to serve hot pies without the cover of paste, and to garnish them with crayfsh. Anchovy sauce. Clean and bone your anchovies, cook in a tumblerful of stock, and stir in a little flour and butter
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