Pâte de Boisson d'Americaine (American Fish Pie)

Ingredients

• lb. cooked turbot, cod or haddock
• f lb. mashed potatoes
• 2 oz. butter
• £ pint white sauce
• 2 oz. grated Parmesan cheese
• 2 yolks
• and 1 whole egg
• pepper
• salt
• and a pinch of nutmeg

Method

1. 1

   Break up the fish into flakes, removing the skin and bones, put it in a stewpan with 0.5 oz. butter, stir a little over the fire, and add half the sauce and half the cheese, season to taste and heat up.

2. 2

   Heat the potato puree with an ounce of butter, stir well, season to taste, and bind with two egg-yolks.

3. 3

   Line a well-buttered pie-dish with a layer of the prepared potatoes, about half an inch thick, put in a layer of sauce and the prepared fish, cover with another layer of sauce, and lastly cover all with more potato puree.

4. 4

   Smooth the surface, brush over with beaten egg, sprinkle with grated cheese and a pinch of cayenne if liked.

5. 5

   Mark the top prettily with the point of a knife, place the dish in a pan containing a little water, and bake in a quick oven for twenty minutes until the pie is thoroughly hot and the top is a nice rich brown colour.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 193. The excerpt below is the record exactly as published.

Pdte de Boissond VAmericaine {American Fish Pie). \ lb. cooked turbot, cod or haddock, f lb. mashed potatoes, 2 oz. butter, £ pint white sauce, 2 oz. grated Parmesan cheese, 2 yolks and 1 whole egg, pepper, salt, and a pinch of nutmeg

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