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Whiting, Hot Pie of Fillets
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with a tomato sauce or Espagnole with lemon-juice.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2276. The excerpt below is the record exactly as published.
Whiting, Hot Pie of Fillets of (Careme's recipe). — Take the fillets of fifteen small whitings, wash and trim them without taking off' the skins. Season highly with salt, pepper, and nutmeg. Spread thmly over them a forcemeat of crayfish, with truffles of mush- rooms ; roll up the fillet (beginning at the small end) quite round. When thus prepared, spread some of the same forcemeat at the bottom and sides of the pie; place upon it ten of the fillets upright, which should thus cover the bottom ; pour upon them two spoonfuls of butter scarcely WHI ( 1121 ) WHI melted, and place two more layers of the fillets (ten in each), and pour two or more spoonfuls of butter over them, with two bay-leaves
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Cook this with the app: pantry check, scaling, and the assistant.