Russian Fish Pie

Ingredients

• | lb. white fish
• 1 tea-sp. chopped parsley
• 1 hard-boiled egg
• 1 table-sp. white sauce
• A pinch of cayenne
• White pepper and salt
• A little grated lemon rind
• lemon juice
• Rough-puff pastry

Method

1. 1

   Prepare fish by cutting into small pieces and seasoning with pepper, salt, cayenne, lemon rind, and juice.

2. 2

   Mix with white sauce and chopped hard-boiled egg.

3. 3

   Roll out pastry, place fish mixture in center, fold corners, and brush with beaten egg.

4. 4

   Bake until pastry is brown.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 554. The excerpt below is the record exactly as published.

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. Rough -puff pastry. The fish for this pie may either be cooked or uncooked according to the kind used. Cod, halibut, or turbot would require to be cooked first, but such fish as haddock, sole, or whiting may be used raw. Break or cut the fish into small neat pieces and put them on a plate. Season with pepper, salt, cayenne, grated lemon rind, and lemon juice. Add the white sauce and hard-boiled egg cut in small pieces, and mix all carefully together. Make the proportion of pastry with £ lb. of flour (see Recipe 1443), and roll it out square and about £ of an inch in thickness. Trim the edges with a sharp knife, reserving the scraps for decorating the pie. Put the fish mixture in the centre of the square, v/et the corners of the pastry with cold water or beaten egg and fold them upwards, making them meet and overlap slightly in the centre like a handkerchief sachet. Press the joins well together and brush the pie over with beaten egg. Decorate the top with some leaves cut out of the scraps of pastry that were trimmed off. Brush over the leaves also with beaten egg and lift the pie very carefully on to a greased baking tin. Bake in a good oven until the pastry is thoroughly cooked and of a brown colour. Serve hot, garnished with parsley. Notes. — Cooked salmon may be used for this pie. Sometimes a little cooked rice is mixed with the fish. A few oysters or picked shrimps may be added. Time to bake, f to 1 hour. Sufficient for 4 to 6 persons. 1483. Maltese Pie \ pt. curd. 4 lb. tomatoes. 3 onions. 1 table-sp. gravy. Seasoning. 1 oz. butter or dripping. Short crust or rough- puff pastry. Heat the butter or dripping in a frying pan and put in the onions peeled and chopped. Cook them a few minutes and add the tomatoes, which have been wiped and cut in small pieces. Cook both together 5 or 10 minutes longer, seasoning to taste with pepper and salt. Then add the gravy and curd, bring almost to boiling point, and then pour the mixture on to a plate to cool. Rojl out some unsweetened short crust or plain rough-puff pastry

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