verj' fine ton ounces of lean pork or veal, with
the same quantity of raw pike or eel. Add to
this mince a pound of fresh fat bacon, pound
the whole together, and pass it through a sieve.
Season well the forcemeat with salt and spices,
and add to the above the trininiings of truffles,
pounded with a little bacon, and passed through
a sieve. I'repare a short paste, as in the recipe
Salmon Pie, Hot. Butter a cold pie-mould of
either round or oval shape, which set on a
baking-sheet covered with pajjer, line it with
two-thirds of the paste, and mask the bottom
and sides with a thin layer of forcemeat-; fill the
hollow with the squares of fish, and the truffles
and forcemeat mixed, i-ange the preparation in
a dome-shape fashion, rising above the rim of
the mould, mask it with little sUces of bacon,
then with a thin round flat made with the
remainder of the paste. Cover the pie, pinch,
decorate, and give it a nice colour ; push it
into a moderate oven. Seven or eight minutes
afterwards cover it entirely with paper ; bake
it for two houi's ; then remove it from the oven,
and half an hour after having been taken out,
pour into the hollow on the top two glassfuls of
aspic jelly mixed with a little Madeira. A
quarter of an hour after take out the mould,
and let the pie cool for twenty-four hours
in-evious to being served. — M. Dubois.
Salmon Pie, Hot.— Make a short paste
as follows : — Take a pound of flom- and spread
it in a circle on a slab, lay in the centre the
yolk of an egg, ten ounces of butter, half a
glassful of water, and a pinch of salt. Dilute
the butter with the liquid, and then intro-
duce the flom- gi-adually into it. As soon as a
firm paste is obtained, break {briscr) it three
times \\-ith the palms of both hands, gather
it up, and set it on one side for half an hour.
Take a round pie-mould, butter the inside
well, and set it on a baking-sheet. Then
make a quenelle forcemeat with ten or twelve
ounces of the flesh of pike. Take about a
pound and a half of fresh salmon, remove the
skin and bones, and divide the flesh into
squares. Chop one onion, fry it in a stewpan
with oil and butter, adding a few spoonfuls of
fresh-chopped mushrooms. Whenever their
moisture is reduced, add two or three raw
chopped truffles and the pieces of salmon. Fry
over a sharp fire for a few minutes, season with
salt and spices, and moisten with half a glassful
of madeira✪ Salmon Pie, Hot . Let the whole boil for a few minutes,
keeping the saucepan covered. Mould two-
thirds of the prepared paste into a ball, and
roll it out into a thin, circular, flat form. Raise
the sides of this paste, pressing it between the
fingers so as to form the paste into a sort of
bag. Lift the paste carefully, and place it on
the mould, co^'ering it well at the bottom and
along the sides; cut the paste half an inch
above the rim of the mould, and then mask it at
tlie bottom and along the sides with a layer of
forcemeat. Above this layer place half of the
slices of salmon with some of the fine herbs ;
mask again with forcemeat, and pile up the rest
of the fish in a dome-like shape, rising above the
rim of the mould. Cover the pieces of salmon
with another layer of forcemeat, and place over
all the rest of the paste rolled out verj- thin.
Page 1679 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
very fine ten ounces of lean pork or veal, with the same quantity of raw pike or eel. Add to this mince a pound of fresh fat bacon, pound the whole together, and pass it through a sieve. Season well the forcemeat with salt and spices, and add to the above the trimmings of truffles, pounded with a little bacon, and passed through a sieve. Prepare a short paste, as in the recipe Salmon Pie, Hot. Butter a cold pie-mould of either round or oval shape, which set on a baking-sheet covered with paper, line it with two-thirds of the paste, and mask the bottom and sides with a thin layer of forcemeat; fill the hollow with the squares of fish, and the truffles and forcemeat mixed, Arrange the preparation in a dome-shape fashion, rising above the rim of the mould, mask it with little slices of bacon, then with a thin round flat made with the remainder of the paste. Cover the pie, pinch, decorate, and give it a nice colour ; push it into a moderate oven. Seven or eight minutes afterwards cover it entirely with paper ; bake it for two hours ; then remove it from the oven, and half an hour after having been taken out, pour into the hollow on the top two glassfuls of aspic jelly mixed with a little Madeira. A quarter of an hour after take out the mould, and let the pie cool for twenty-four hours previous to being served. — M. Dubois.
Salmon Pie, Hot.— Make a short paste as follows : — Take a pound of flour and spread it in a circle on a slab, lay in the centre the yolk of an egg, ten ounces of butter, half a glassful of water, and a pinch of salt. Dilute the butter with the liquid, and then introduce the flour gradually into it. As soon as a firm paste is obtained, break {briscr) it three times \with the palms of both hands, gather it up, and set it on one side for half an hour. Take a round pie-mould, butter the inside well, and set it on a baking-sheet. Then make a quenelle forcemeat with ten or twelve ounces of the flesh of pike. Take about a pound and a half of fresh salmon, remove the skin and bones, and divide the flesh into squares. Chop one onion, fry it in a stewpan with oil and butter, adding a few spoonfuls of fresh-chopped mushrooms. Whenever their moisture is reduced, add two or three raw chopped truffles and the pieces of salmon. Fry over a sharp fire for a few minutes, season with salt and spices, and moisten with half a glassful of madeira . Let the whole boil for a few minutes, keeping the saucepan covered. Mould twothirds of the prepared paste into a ball, and roll it out into a thin, circular, flat form. Raise the sides of this paste, pressing it between the fingers so as to form the paste into a sort of bag. Lift the paste carefully, and place it on the mould, covering it well at the bottom and along the sides; cut the paste half an inch above the rim of the mould, and then mask it at tlie bottom and along the sides with a layer of forcemeat. Above this layer place half of the slices of salmon with some of the fine herbs ; mask again with forcemeat, and pile up the rest of the fish in a dome-like shape, rising above the rim of the mould. Cover the pieces of salmon with another layer of forcemeat, and place over all the rest of the paste rolled out very thin.
Records on this page
Salmon Pie, Hot