Pâté of Fish

Ingredients

• three pounds of potatoes
• an ounce of butter
• a spoonful of milk or cream
• two pounds of cold boiled fish
• a pint of good white sauce
• a handful of parsley
• an onion
• half a blade of mace
• four tablespoonfuls of thick cream
• a small lemon
• the eighth of its bulk in finely-grated bread-crumbs
• a tablespoonful of sherry

Method

1. 1

   Boil and mash potatoes with butter and milk.

2. 2

   Raise a border in a dish, brush with beaten egg, and bake until browned.

3. 3

   Prepare fish by warming in white sauce.

4. 4

   For crab, mix meat with bread-crumbs, season, moisten with gravy, and heat.

5. 5

   Serve fish in potato border.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1111. The excerpt below is the record exactly as published.

an ounce of butter and a spoonful of milk or cream to each pound, as many potatoes as will make a border about three inches high within the rim of the dish which it is intended to use ; three pounds of potatoes will be suffi- cient for a moderate-sized dish. Raise this border, ornament it in any fanciful way, then brush it over with beaten egg, and put it in a hot oven until it is lightly browned. Have ready some hot crab, or some fish stewed in sauce, and when the potatoes are coloured put in the preparation, and serve very hot. To prepare the fish — Take two pounds of cold boiled fish, which has been picked care- fully from the bones and broken into small pieces, warm these in a pint of good white sauce, nicely flavoured and seasoned; stir it gently over the fire until the fish is hot, then turn the whole into the hoUow in the centre of the potatoes. If no stock is at hand, the white sauce may be made as follows : — Simmer the bones of the fish, with a handful of parsley, an onion, stuck with one clove, haK a blade of mace, and a pint of water, until the liquid is reduced one-half ; strain it, and mix with it four table- spoonfuls of thick cream, season with salt and cayenne, and thicken with a little flour and butter. It is then ready for the fish. To prepare the crab — Pick the meat from the shell, mix with it the eighth of its bulk in finely-grated bread-crumbs, and season with salt, cayenne, and a little grated nutmeg. Pound the mixture in a mortar, moisten with a little gravy, which has been thickened with flour and butter, add a table-spoonful of shcrrj', and stir the preparation over the fire until it is quite hot ; squeeze the juice of a small lemon

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