Sea-Crayfish Patties

Ingredients

• 21b. of puff or brioche-paste
• two Sea-Crayfish
• fish forcemeat
• beaten egg

Method

1. 1

   Roll out the puff or brioche-paste thinly and cut into 24 rounds.

2. 2

   Prepare a mixture with Sea-Crayfish and fish forcemeat, placing a small quantity on half the rounds.

3. 3

   Cover with the other half, press edges together, brush with beaten egg, and bake in a sharp oven until done.

4. 4

   Optionally, fry in boiling fat after egging.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 532. The excerpt below is the record exactly as published.

Sea-Crayfish Patties. — Put 21b. of puff or brioche-paste on to a damped board, roll it out thin, and with a biscuit-cutter cut it up into two dozen rounds about 3in. in diameter. Prepare a little mixture with two Sea-Crayfish and fish forcemeat, put a small quantity of this on half the rounds of paste, cover over with the other half, press the edges well together, brush the patties over with beaten egg

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