Salmon Pie

Ingredients

• 6 eggs
• 2 lbs. short paste
• 2 lbs. fresh salmon
• 6 anchovies
• 2 doz. olives
• 1 lb. mushrooms
• 2 shalots
• 1 handful of parsley
• A little green thyme
• sweet basil
• and tarragon
• 2 ozs. butter
• A little nutmeg
• pepper
• salt
• Juice of I lemon
• ^ pint brown sauce

Method

1. 1

   Cut the salmon into slices ½ an inch thick, set them aside on a plate, fillet the anchovies, remove the stones from the olives without spoiling their shape, boil the eggs till they are hard and place the whole of these into a dish; chop the mushrooms, shallots and parsley, green thyme, sweet basil and tarragon; put these ingredients into a stewpan with the butter, nutmeg, pepper and salt, and allow them to simmer over the fire for about 5 minutes, then add the brown sauce, juice of lemon, and stir all together over the fire for 5 minutes longer, then take it off.

2. 2

   Roll out ½ of the paste to the thickness of ½ an inch, and after having spread an oblong mould or pie-dish with butter, line it with the paste and fill it with alternate layers of salmon and hard-boiled eggs, olives, and fillets of anchovies, with some of the herbs and sauce in between the layers.

3. 3

   Cover in the pie with the remainder of the paste, and bake in a moderately hot oven for 1½ hours.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 9. The excerpt below is the record exactly as published.

SALMON PIE. 6 eggs. 2 lbs. short paste. 2 lbs. fresh salmon. 6 anchovies. 2 doz. olives. 1 lb. mushrooms. 2 shalots. 1 handful of parsley. A little green thyme, sweet basil and tarragon. 2 ozs. butter. A little nutmeg, pepper, salt. Juice of I lemon. ^ pint brown sauce

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