Originalrezept:
Take Soles or Flounders, gut and wash them; then scald them in Water to get off the black Skin; cut them in Escallops or indented, that they may lie in the Pye as if they were whole. Keep your Patty-pan ready, with Puff Paste in the Bottom, and a Layer of Butter on it; then season your Fish with a little Pepper, Salt, Cloves, Mace, and Nutmeg, and lay them in your Pattipan, joining the Pieces together; then put in forc’d Meat Balls made with Fish, Lemon sliced with the rind on, whole oysters, whole Yolks of Eggs, and pickled Barberries; then lid your Pye and bake it. When it is drawn make a Caudle of Oyster Liquor and White-wine, thicken’d with Yolks of Eggs, and a little Butter.
Übersetzung:
Fischpastete
Kategorisierung:
Pasteten & Würste:Hauptzutaten: Austern, Austernsaft, Berberitzen (Sauerdorn), Butter, Butterteig, Dotter (Eigelb), Fisch, Muskatblüte, Muskatnuss, Nelken, Pfeffer, Salz, Seezunge (Plattfisch), Weißwein, Zitronen
Transkription:
Marlene Ernst
Zitierempfehlung:
Marlene Ernst (Transkription): "To make a Fish-Pye", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 038,
online unter: https://www.historische-esskultur.at/rezeptforschung/?rdb_rezepte=to-make-a-fish-pye (29.04.2024).
Datenbankeintrag erstellt von Marlene Ernst.