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Classic
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page 190
on a bottom crust covered with pork fat slices. For the rest proceed according
to No. 11.
21. Eel Pie is made according to the receipt No 19 the spine, however, is not
taken out of the eel and a few minced sage leaves are added to the forcemeat. If
you have no fish to make the forcemeat with, bread crumbs with pieces of butter
under and over the eel may be substituted. The crust for this pie must not be
too rich; "Good crust for pie and pastry", Division S, is suitable.
22. Salmon Pie. Clean the fish, cut it into slices, pickle for a few hours
according to No. 19 and get it hot in the broth. Prepare a forcemeat according
to No. 19 and take 1/2 pound of flour for a puff paste and roll it. Butter the
mould, put in half of the forcemeat, spreading it evenly to the thickness of 1/4
inch, put on the salmon slices and cover them with the rest of the forcemeat,
then cover with the puff paste, finish it with an edge and other ornaments and
make several incisions in the top. Bake the pie for 1 1/2-2 hours.
Send to the table with the same sauces described in No. 19; a good crab sauce,
however, will probably be the nicest.
23. Russian Salmon Pie. Take 2 1/4 pounds of salmon and remove the skin, bone
and cut into thin slices. Sprinkle the latter with salt, pepper and nutmeg and
let them simmer in butter with sweet herbs until about half done. A large goose
liver first laid in milk is cut into slices and stewed in butter; boil a dozen
eggs hard, and cook 1/2 pound of rice in good bouillon with butter and salt
until tender. When this is ready butter the mould line it with a butter paste,
spread the bottom and the sides with rice and then put in half of the salmon.
Sprinkle over them the eggs grated, next put in some of the goose liver slices
also sprinkled with egg and continue in this manner until everything is used.
Then brush the butter in which the fish and goose liver was stewed over the top
layer, cover with rice, then cover the top slices of pork fat and bake in the
oven to a golden brown.
Send to the table with a crab sauce.
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