1248. SALMON-PIE, A LA RUSSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (20)
Instructions (16)
  1. Make two pounds of short paste (No. 1253), roll it up in a cloth, and keep it in a cool place till wanted.
  2. Cut two pounds of fresh salmon in slices about half an inch thick, and set them aside on a plate.
  3. Fillet six anchovies.
  4. Turn two dozen olives (removing the stone, by turning off the outer part without altering the shape).
  5. Boil six eggs hard, and place the whole of these on a dish.
  6. Chop a pottle of mushrooms, two shalots, a handful of parsley, a little green-thyme, sweet basil, and tarragon.
  7. Put these ingredients into a stewpan with two ounces of butter, a little nutmeg, pepper, and salt, and simmer them over the stove-fire for about five minutes.
  8. Add about half a pint of good brown sauce, and the juice of a lemon.
  9. Stir the whole together over the stove-fire for five minutes longer, and then take it off.
  10. Roll out two-thirds of the paste to the thickness of the sixth of an inch.
  11. Thinly spread the inside of a "chling" mould with butter.
  12. Line the mould with the rolled paste.
  13. Fill the mould with alternate layers of the slices of salmon, hard eggs, olives, and fillets of anchovies, at the same time spreading some of the above-herbs, sauce, in between each layer.
  14. Cover the pie with the remainder of the paste, in the usual manner.
  15. Bake it in a moderately-heated oven for about one hour and a half.
  16. When done, dish it up on a napkin, and send to table.
Original Text
1248. SALMON-PIE, A LA RUSSE. MAKE two pounds of short paste (No. 1253), roll it up in a cloth, and keep it in a cool place till wanted. Cut two pounds of fresh salmon in slices about half an inch thick, and set them aside on a plate; fillet six anchovies, turn two dozen olives (removing the stone, by turning off the outer part without altering the shape); boil six eggs hard, and place the whole of these on a dish. Chop a pottle of mushrooms, two shalots, a handful of parsley, a little green-thyme, sweet basil, and tarragon; put these ingredients into a stewpan with two ounces of butter, a little nutmeg, pepper, and salt, and simmer them over the stove-fire for about five minutes; then add about half a pint of good brown sauce, and the juice of a lemon, stir the whole together over the stove-fire for five minutes longer, and then take it off. Next, roll out two-thirds of the paste to the thickness of the sixth of an inch, and butter having thinly spread the inside of a "chling" mould with butter, line it with this, and fill it with alternate layers of the slices of salmon, hard eggs, olives, and fillets of anchovies, at the same time spreading some of the above-herbs, sauce, in between each layer; the pie must be covered in with the remainder of the paste, in the usual manner; bake it in a moderately-heated oven for about one hour and a half, and when done, dish it up on a napkin, and send to table.
Notes
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