Pike Pastete

Ingredients

• Clean and wash a medium sized fish
• cut the meat into 1½-inch-square pieces
• sprinkle with salt
• and pepper
• fine-chopped parsley
• and lemon juice
• Melt a piece of butter
• Remove skin and bones of 1 small pike
• melt ½ pound butter
• add 2 penny rolls previously soaked
• add 2 whole eggs
• the yolks of 2
• 1½ tablespoonful anchovy butter
• 3 tablespoonfuls Parmesan cheese
• season with salt and pepper

Method

1. 1

   Clean and wash the fish, cut into pieces, season, and set aside.

2. 2

   Fry the fish pieces in melted butter until half done.

3. 3

   Prepare fish forcemeat by mincing pike meat, mixing with soaked bread, butter, eggs, anchovy butter, and cheese.

4. 4

   Layer forcemeat and fish in a buttered pie dish, cover with pie crust, and bake for 1 hour.

5. 5

   Pour caper sauce into the hole in the crust before serving.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 147. The excerpt below is the record exactly as published.

Pike Pastete. — Clean and wash a medium sized fish, remove skin and bones, cut the meat into lYs-inch-square pieces ; sprinkle with salt and pepper, fine-chopped parsley, and lemon juice, and set aside for 1 hour. Melt a piece of butter in a pan, put the fish pieces in, and fry half done. Prepare some fish forcemeat. Be- move skin and bones of 1 small pike, mince the meat fine ; melt Ya pound butter, add 2 penny rolls previously soaked and pressed out in cold water, stir for 5 minutes over the fire ; when cold, mix it with the fish, add 2 whole eggs and the yolks of 2, lYs tablespoon- fnl anchovy butter (or 6 fine-minced anchovies), 3 tablespoonfuls Parmesan cheese ; season with salt and pepper

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