Little Paste Crusts of Fish

Ingredients

• 6 oz. of flour
• 3 oz. butter
• 1 egg
• a pinch of salt

Method

1. 1

   Prepare a paste with flour, butter, egg, and salt.

2. 2

   Roll in butter as for puff paste, give 3 turns.

3. 3

   Roll out thinly, line small boat-shaped moulds, prick with a fork, fill with rice or peas, and bake until golden.

4. 4

   Unmould and cool.

5. 5

   Prepare fish farce with whitings, egg, white sauce, and seasoning.

6. 6

   Shape quenelles, poach in fish stock.

7. 7

   Mix with truffles and mushrooms in sauce, fill boat shapes, reheat, and serve with truffle on top.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.

Little Paste Crusts of Fish.) Prepare a paste with 6 oz. of flour, 3 oz. butter, i egg, and a pinch of salt

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