Sole Pie

Ingredients

• two pounds of eel
• salt
• pepper
• grated bread
• lemon peel
• chopped parsley
• an anchovy
• an ounce of butter
• paste

Method

1. 1

   Boil two pounds of eel; when done, bone, and boil the bones in the water in which the eel was cooked; season with salt and pepper, reduce to about a tumblerful, and pass through a tammy.

2. 2

   Chop up the eel, and mix it well into some grated bread, lemon peel, chopped parsley, an anchovy, salt, pepper, and an ounce of butter, spread this forcemeat at the bottom of a pie-dish lined with paste, fill up with fillets of sole, moisten with the reduced liquor, cover with paste, and bake.

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 133. The excerpt below is the record exactly as published.

Sole pie. Boil two pounds of eel; when done, bone, and boil the bones in the water in which the eel was cooked; season with salt and pepper, reduce to about a tumblerful, and pass through a tammy. Chop up the eel, and mix it well into some grated bread, lemon peel, chopped parsley, an anchovy, salt, pepper, and an ounce of butter, spread this forcemeat at the bottom of a pie-dish lined with paste

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