Pie, Fish

Ingredients

• 15 units milk or fish stock
• 2 of flour
• 2 of butter
• 1 of yolk of egg
• some lemon juice
• some chopped parsley
• some thin slices of hard-boiled eggs

Method

1. 1

   Make a good bechamel sauce with 15 units milk or fish stock, 2 of flour, 2 of butter, 1 of yolk of egg, and some lemon juice and chopped parsley.

2. 2

   It should be rather stiff.

3. 3

   Place a layer of this in a pie-dish, lay on this some of the flaked fish, and some thin slices of hard-boiled eggs.

4. 4

   So on, in alternate layers, till the dish is full.

5. 5

   Cover with mashed potatoes, bake and serve.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 173. The excerpt below is the record exactly as published.

Pie, Fish. — Make a good bechamel sauce with 15 units milk or fish stock, 2 of flour, 2 of butter, 1 of yolk of egg, and some lemon juice and chopped parsley. It should be rather stiff’. Place a layer of this in a pie-dish, lay on this some of the ffaked fish, and some thin slices of hard-boiled eggs. So on, in alternate layers, till the dish is full. Cover with mashed potatoes, bake and serve. Oysters or anchovies may be added to vary the ffavour, and toma- 252 The Complete Indian toes 01 cold sliced potatoes ^ive a welcome change to this universal! v liked dish. It may be covered with fried bread-crumbs. Pudding, Fish. — Boil some salted fish, and flake, removing all tlie bones. Mash a corresponding amount of potatoes, using a little white sauce to reduce the consistency. Mix in the fish and some hard-boiled eggs chopped small. Mould in a basin, turn out, score with a fork, and hake in the oven ; serve with any kind of white sauce. 28. Quenelles, Fish. — Six units pounded fish, raw or cooked, 2 units bread panada, 4 of eggs. Incorporate thoroughly, adding a seasoning either of parsley and lemon juice or anchovy to taste, and poach carefully. Serve with llavigotte sauce. 29. ^ Sauteed Fish. — Fillet your fish. Butter a sautee pan, lay your fish in it, season, cover with buttered paper. Bake, and serve with any sauce. 30. Scalloped Fish. — Flake some cold fish. Make a good white sauce in the usual proportions. Add a little anchovy sauce, chopped parsley,

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