Fish Pie à la Russe

The "Queen" cookery books. No. 8. Bre... · S. Beaty-Pownall · 1902
Source
The "Queen" cookery books. No. 8. Breakfast and Lunch Dishes
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (11)
Instructions (12)
  1. Flake and remove all skin and bones from 1lb. of cold cooked fish.
  2. Boil two eggs for ten or twelve minutes, then throw them into cold water to save their colour.
  3. Make a white sauce with 1oz. each of fine flour and butter, and half a pint of milk, boiling it well together for twelve to fifteen minutes.
  4. Season the sauce to taste with salt, coralline pepper, a dessertspoonful of essence of anchovy, and some capers.
  5. Butter a piedish.
  6. Put into the buttered piedish a layer of the flaked fish.
  7. Add a layer of freshly boiled and well dried rice.
  8. Moisten the rice layer with a little of the sauce.
  9. Add a layer of the eggs sliced.
  10. Repeat these layers till the dish is full, finishing with the sliced egg.
  11. Strew some morsels of butter over the top.
  12. Set it in the oven till thoroughly hot all through.
Original Text · last edited 4 days ago
Fish Pie à la Russe.—Flake and remove all skin and bones from 1lb. of cold cooked fish. Boil two eggs for ten or twelve minutes, then throw them into cold water to save their colour; make a white sauce with 1oz. each of fine flour and butter, and half a pint of milk, boiling it well together for twelve to fifteen minutes, season to taste with salt, coralline pepper, a dessertspoonful of essence of anchovy, and some capers. Now put into a buttered piedish a layer of the flaked fish, then one of freshly boiled and well dried rice, moistening this with a little of the sauce, then a layer of the eggs sliced, and repeat these layers till the dish is full, finishing with the sliced egg; strew some morsels of butter over the top, and set it in the oven till thoroughly hot all through.
Notes
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