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Classic
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page 189
long enough to stiffen; they must not be soft. Have ready a puff or butter
paste, taking 1 1/2-2 pounds of flour and the following forcemeat: 3 pounds of
fish cleaned and boned, salt, chop finely and then heat thoroughly with the
butter some chopped onions or eschalots. Add 3/4 pounds of wheat bread soaked in
water and pressed, together with eggs and stir the mass over the fire until it
no longer adheres to the kettle, after which let it cool. Then mix with it 1/4
pound of butter stirred to a cream, 3 more eggs, nutmeg and finely chopped
parsley. If this forcemeat should be too solid, which can easily be tested by
rolling a little of it into a ball and boiling it in hot water, add a little
cream or cold water. Then roll the bottom crust as directed in No. 10, spread
some of the forcemeat on it, cover thin with pieces of the fish, put on another
layer of forcemeat and so on alternately. Towards the center the contents, like
those of all other pies, must be raised somewhat, the last layer of forcemeat be
covered with pork fat slices, and a round opening left in the middle of the
contents of the pie. For the rest the pie is moulded and baked like No. 11. Send
to the table with a crab-, oyster- or anchovy sauce or else with a sauce made as
follows and of which, as usual, a few cupfuls are put into the pie: Lightly
brown some flour in butter and stir with it bouillon, salt, mace, lemon peel, or
instead of the latter some of the pickle; when crab tails or pickerel livers are
handy, chop and add them to the gravy; they should not be cooked but stirred in
at last. Some of the forcemeat can be reserved and colored red with the crab
butter or else it may be colored green by the addition of spinach, which 1ms
been cooked and nibbed through a sieve. Then roll the forcemeat into little
balls the size of marbles, but cook in meat broth or salted water and put them
into the gravy; into rue latter stir some finely chopped parsley and the yolks
of a few eggs.
20. Pie of Whole Fishes. After cleaning the fish, bone them as follows: Slit
them down the back with a sharp knife, clean out the inside and wash carefully,
remove all bones, cut off the head, taking care not to injure the skin under the
body, then pickle according to No. 19, fill with the same forcemeat and arrange
them
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