Salmon Pie

Ingredients

• one pound of salmon
• eight ounces of fresh fish
• four ounces of fresh butter
• four ounces of fine white crumbs
• a cupful of rich poulette sauce
• two raw eggs
• a coffee-cupful of rich fish broth
• the contents of a small bottle of truffles
• a pint of clear chicken broth
• a glass of Madeira
• some sweet herbs
• pepper
• salt
• a little nutmeg

Method

1. 1

   Take the salmon from the tin, drain it, and cut it into fillets.

2. 2

   Make forcemeat by passing fresh fish through a sieve, adding butter and crumbs, seasoning with salt and pepper, moistening with poulette sauce, and binding with eggs.

3. 3

   Line a pie tin with paste, fill with layers of forcemeat and salmon, cover with puff-paste, brush with egg, and bake slowly.

4. 4

   After cooling, pour in fish broth mixed with truffle essence, let it cool, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 161. The excerpt below is the record exactly as published.

Salmon pie, to be eaten cold : — Take one pound of salmon from the tin, and drain it from the tin liquor. If nice and firm, cut it into fillets with a dessert-knife. Make three-quarters of a pound of forcemeat as follows : — choose either some fresh uncooked whiting, pomfret, or other fresh fish and having taken eight ounces of it pass it through a wire sieve, add four ounces of fresh butter, and four of fine white crumbs, pound all together in a mortar, and season the puree with salt and pepper; moisten it with a cupful of rich poulette sauce, and bind the mixture with two raw eggs. Line a raised pie tin with paste as for pork pie, fill the bottom with a layer of the forcemeat, then a layer of the salmon, an inch thick, continuing the packing till the pie is filled. Put a cover of ptiff-paste over the top, brush it over with white of egg, and bake the pie slowly. When done, let it cool for half an hour, and then pour in, through a hole made in the top, a coffee- cupful of rich fish broth, made from the bones and trim- mings of the fresh fish, reduced to a glaze, and mix with a coffee-cupful of essence of truffles made in this way : — Take the contents of a small bottle of truffles, and boil them for twenty minutes briskly in a pint of clear chicken 284 CULINARY JOTTINGS FOR MADRAS. broth, flavoured with a glass of Madeira, some sweet herbs, pepper, salt, and a little nntmeg

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