Salmon Pie, Hot

Ingredients

• a pound of flour
• ten ounces of butter
• half a glassful of water
• a pinch of salt
• about a pound and a half of fresh salmon
• one onion
• two or three raw chopped truffles
• half a glassful of madeira

Method

1. 1

   Make a short paste with flour, butter, water, and salt.

2. 2

   Prepare a quenelle forcemeat with pike and salmon.

3. 3

   Fry onion, add mushrooms, truffles, and salmon.

4. 4

   Assemble the pie with layers of forcemeat and salmon, cover with paste, and bake for one hour and a half.

5. 5

   Pour in white sauce before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1679. The excerpt below is the record exactly as published.

Salmon Pie, Hot.— Make a short paste as follows : — Take a pound of flom- and spread it in a circle on a slab, lay in the centre the yolk of an egg, ten ounces of butter, half a glassful of water, and a pinch of salt. Dilute the butter with the liquid, and then intro- duce the flom- gi-adually into it. As soon as a firm paste is obtained, break {briscr) it three times \\-ith the palms of both hands, gather it up, and set it on one side for half an hour. Take a round pie-mould, butter the inside well, and set it on a baking-sheet. Then make a quenelle forcemeat with ten or twelve ounces of the flesh of pike. Take about a pound and a half of fresh salmon, remove the skin and bones, and divide the flesh into squares. Chop one onion, fry it in a stewpan with oil and butter, adding a few spoonfuls of fresh-chopped mushrooms. Whenever their moisture is reduced, add two or three raw chopped truffles and the pieces of salmon. Fry over a sharp fire for a few minutes, season with salt and spices, and moisten with half a glassful of madeira

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