Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1893-04-07
EISu PIES.

For the proper preparation of fish
pics 1t is essential, says the New York
journal, to have ready some good force.
meat, the recipe for which can serve as
starting point. The principal compo
nent of this forcemcat is bread punade.
which is made thus: Soak onr. hall
pound of the crumbs of new loaf ir
tepid water, wiring it in cloth to ex
tract the moisture and stir it over tn,
fire in saucepan with one half ounce O,
butter, and salt to taste, until it forms
compact and smooth paste, dctachinp it.
self well from the saucepan; nut il tt
cool between two plates and proceed tc
the mixture Of the other ingredients.
Skin, say. couple Of whiting, scrape
oil the flesh with spoon, press il
through sieve with wooden pestle.
and to every six ounces of the fish allow
one.quarter pound of panade and three
ounces of fresh butter; pound these to.
gether in basin and gradually add two
whole eggs and the yolk of one, season
rather plentifully with nutmeg, peppe,
and salt and put it in q cold place or on
ice till wanted.
Any kind of fish can be used for the
purpose, always working according to
the given proportions, whether in large,
or smaller quantities. TO make an or.
binary fish pie, use any seasonable, firm.
fleshed fish; after we'll cleaning il. cut
1t up into medium sized tllets, arrange
these in an earthen vessel in tidy LAYERS
thickly sprinkled with mixture of pep.
per, salt, spices and finely. chopped aro.
matte herbs to taste and chervil cover
closely and stand in cool place foi
twelve hours in warm weather. or twenty
four hours in the cold season.
Have ready the pastry Zine the dist
with it or not, as preferred), put layer
OF forccmeat at the bottom, over it one
of fish, and SO alternately till the dish is
full and we'll raised toward the centre;
let the top layer consist of forcemeat,
and cover with little pieces OF butter OF
thin slices of bacon. Lay the pastry
over the top, brush it with yolk Of egg,
make hole in the middle, and bake for
about three hours. Serve cold.
The German pie made of whole fish
makes very pleasant change. Any
fairly small, neat-shapcd fish will do;
cut off the head, split it down the hack;
aud SO clean it carefully, removing the
large bone; stuff it with forcemeat, close
it, and lay the fish thus prepared in
couples or separately on piece of pastry
large enough to fold right over like a
turnover, and we'll lined with strips of
bacon. Bake about two hours and serve
hot.
To .use up remains of cod or other
fish, the flesh of which is apt to taste
rather dry, try the following: Line
baking dish or tin with some thin
pastry, spread little butter over it,
break up the cold fish into small pieces,
have ready some bread crumbs soaked
in milk; stir into this plentiful season.
ing, chopped parsley, onions and
chervil; fill the dish with alternate
layers of fish and stutting; beat up six
eggs with half pint of cream, season
with salt, pepper and nutmeg, and ladle
it in by spoonfuls over the contents of
the dish.
When nearly soaked in, cover with
chick crust, bake it for an hour and
half till q golden brown; turn it out, OF
serye as it is-with or without parsley
and butter sauce. The above proportion
of eggs and cream is for about two SOUP
plates full Of fish. To make the sauce
melt lump of butter, season it, and
sprinkle in some finely. chopped parsley.
A Ia Ste. Therese-Linc a tin mold
with short paste, begin with layer of
forcemeat; over this put slice of salmon
and some fillets of anchovies; sprinkle
with chopped parsley and small onions,
pepper and salt and continue the LAYERS
alternately till the mold lie we'll filed.
Cover with paste, ornament it, brush it
with egg, and bake for one hour and a
quarter, or more, according to the size.
Serve with almost any desired sauce
Ravigotte being great favorite with
this particular pie.