| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New England |
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Any white fish fillet; quickly poached & shredded (cod is good; even catfish.) |
| 2 |
c |
Mashed cooked potatoes |
| 2 |
tb |
Butter |
| 1/4 |
c |
Whipping cream |
| 1/8 |
ts |
Grated nutmeg |
| 1/8 |
ts |
Black pepper |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Brandy |
| 1 |
|
Recipe basic easy crust (see recipe) |
INSTRUCTIONS
This is one of the dishes that Mr. Jefferson's daughter, Martha, recorded
from the original Monticello cookbook. At least we think it is from that
original book. It looks like New England codfish-ball mix baked in a pie
crust. Rather heavy but interesting. I would not try to serve this to the
kids very often. However, when you have a Tom Jefferson party this will be
just the thing.
Cook the fish just until it flakes and shred it, being careful to remove
the bones. Drain it very well. Mix all ingredients, except the crust,
together with an electric mixer. Beat it until it is light. (Wouldn't Mr.
Jefferson get a kick out of a good kitchen mixer? He loved gadgets, clocks,
etc.) You may need a bit more milk or cream in order to get this very
light.
Bake in a 9-inch pie crust at 375° until the crust is light brown and
flaky, about 35 to 40 minutes.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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