Salmon Pie

Ingredients

• one pound of cold boiled pike or whiting
• three quarters of a pound of butter
• a quarter of a pound of very dry bread-crumb
• a whole egg
• three yolks of egg
• a piece of salmon, weighing about two pounds

Method

1. 1

   Pound fish and pass through a sieve.

2. 2

   Mix with butter, bread-crumb, season, and add eggs.

3. 3

   Line a mold with paste, fill with layers of forcemeat and salmon, cover, and bake for an hour and a half.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 44. The excerpt below is the record exactly as published.

Salmon pie. Salade de légumes, Vegetable salad. Baba au rhum. Baba or rum cake. Salmon pie. Pound one pound of cold boiled pike or whiting, and pass through a coarse sieve ; take three quarters of a pound of butter and a quarter of a pound of very dry bread-crumb, season with salt and pepper, pound in the mortar, and when quite smooth, add it to the pounded fish with a whole egg and three yolks of egg, stir well together, and poach this forcemeat in boiling stock. Cut a piece of salmon, weighing about two pounds

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