Fishmeagre Pie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (28)

Forcemeat

a male carp; make it into a forcemeat with some of the roe, parsley, thyme, eschallots chopped very fine, a quarter of a pound of fresh butter, pepper, salt, a little beaten spice, half a pint of cream, four eggs, and crumb of french bread. ↝ Fish, carp, raw [Finfish and Shellfish Products]
some of the roe ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
eschallots chopped very fine
a quarter of a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little beaten spice ↝ Spices, paprika [Spices and Herbs]
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
crumb of french bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Fish mixture

pieces of eel, salmon, and skate ↝ Fish, eel [Fish]
pieces of eel, salmon, and skate ↝ Fish, salmon, raw [Fish]
pieces of eel, salmon, and skate ↝ Fish, carp, raw [Finfish and Shellfish Products]
sweet herbs
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Filling

the roe cut into pieces ↝ Fish, roe, mixed species, raw [Finfish and Shellfish Products]
stewed mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
button onions ↝ Onions, raw [Vegetables and Vegetable Products]
morells blanched ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]

Pastry

puff paste
leaves of paste ↝ Guava paste [Jams, syrups, toppings]
egg it ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Serving

a good cullis

Instructions (13)

Bone and cut a male carp into pieces.
Make the carp into a forcemeat with some of its roe, parsley, thyme, very finely chopped eschallots, a quarter of a pound of fresh butter, pepper, salt, a little beaten spice, half a pint of cream, four eggs, and crumb of french bread.
Take pieces of eel, salmon, and skate.
Pass the eel, salmon, and skate with sweet herbs, pepper, salt, lemon juice, and a bit of butter.
When the fish mixture is cold, put some of the forcemeat at the bottom of a deep dish.
Mix with the fish some stewed mushrooms, button onions, blanched morells, and the roe cut into pieces.
Put the filling ingredients into the dish with more forcemeat around the top.
Cover with puff paste.
Ornament with leaves of paste.
Egg the pastry.
Bake the pie.
When it is to be served up, cut a small hole in the center of the top.
Add a good cullis to the hole.

Original Text

Fishmeagre Pie.

Bone and cut into pieces a male carp; make it into a forcemeat with some of the roe, parsley, thyme, eschallots chopped very fine, a quarter of a pound of fresh butter, pepper, salt, a little beaten spice, half a pint of cream, four eggs, and crumb of french bread. Afterwards take pieces of eel, salmon, and skate, pass them with sweet herbs, pepper, salt, lemon juice, and a bit of butter. When they are cold, put some of the forcemeat at the bottom of a deep dish, and mix with the fish some stewed mushrooms, button onions, truffles and morells blanched, and the roe cut into pieces, and put them into the dish with more forcemeat round the top; then cover with puff paste, ornament with leaves of paste, egg it,[102] and bake it. When it is to be served up cut a small hole in the center of the top, and add a good cullis.

Notes

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