Raised Fish Pie

Ingredients

• a tart ring 6 or 7 inches in diameter
• rice or haricot beans
• | lb. white fish
• 1 tea-sp. chopped parsley
• 1 hard-boiled egg
• 1 table-sp. white sauce
• A pinch of cayenne
• A little grated lemon rind
• White pepper and salt

Method

1. 1

   Make the pastry as directed in Recipe 1445 and roll it out thin.

2. 2

   Grease a tart ring and place it on a greased baking tin.

3. 3

   Line it with the pastry, prick it, and trim the edges.

4. 4

   Line with kitchen paper and fill with rice or beans.

5. 5

   Cook in a good oven.

6. 6

   Remove skin and bone from the fish, heat in fish sauce, chop hard-boiled eggs, add to fish with parsley, and season.

7. 7

   After baking, fill the pastry with the fish mixture and decorate with egg yolk and parsley.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 553. The excerpt below is the record exactly as published.

a tart ring 6 or 7 inches in diameter, grease it and place it on a greased baking tin. Now line it with the pastry, making it as smooth as possible inside. Prick the pastry well at the foot, trim round the edges with a pair of scissors, leaving about £ inch of pastry above the edge of the tin and all the way round. Next line the tin with kitchen paper and fill it with rice or haricot beans to prevent the pastry rising during the baking. Cook in a good oven. To Make the Mixture. — Remove all skin and bone from the fish, and heat it in some good fish sauce. Chop the hard-boiled eggs, reserving one of the yolks for decoration. Add them to the fish, with the chopped parsley, and season to taste. To Finish. — When the pastry is cooked, remove the paper, &c., and slip off the ring. Return the pastry case to the oven for a few minutes to dry the inside and outer edge. Then fill up with the fish mixture, and decorate with the yolk of egg rubbed through a sieve and a little chopped parsley. Time to bake, about | hour. Sufficient for 4 or 5 persons. 1482. Russian Fish Pie (PatS de Poisson h la Russe) | lb. white fish. 1 tea-sp. chopped parsley. 1 hard-boiled egg. White pepper and salt. 1 table-sp. white sauce. A little grated lemon rind and lemon juice. A pinch of cayenne

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