| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Pies, Seafood |
4 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Salmon |
| 1 |
|
Plain pastry w/butter* |
| 1 |
c |
White wine |
| 3 |
c |
Cold water |
| 1 |
|
Onion, peeled & sliced |
| 1 |
|
Carrot, peeled |
| 3 |
|
Peppercorns |
| 1 |
c |
Seedless grapes |
| 1/2 |
t |
Powdered Marjoram |
| 1/2 |
t |
Powdered Ginger |
| 1/2 |
t |
Powdered Cinnamon |
| 1/2 |
c |
Almonds, grated** |
| 2 |
t |
Rosewater |
| 5 |
|
Black figs or small figs |
| 2 |
t |
Sugar |
| 1 1/2 |
t |
Salt |
| 1/8 |
lb |
Butter |
| 1 |
T |
Parsley, chopped |
| 1 |
|
Egg White |
| 1 1/2 |
|
aspoons salt. Grate or grind the blanched almonds, moisten |
INSTRUCTIONS
For a 2 crust pie ** Ground, or chopped almonds Wrap the salmon in a
piece of cheesecloth, tie securely with string and cook gently for
about 3O minutes in a court bouillon made of water, white wine, salt,
onion, peppercorns and carrot. Remove from the bouillon, unwrap, and
remove all skin, bones and the black part of the flesh. When cool
enough to handle, flake it with your fingers to be sure you feel and
extract all the bones. Peel the figs and add to them the washed
and stemmed grapes. Crush the fruits together, using a wooden spoon,
and season them with the marjoram, cinnamon, ginger, sugar and them
with the rosewater and add to the fruit. Now stir in the flaked
salmon, chopped parsley and 4 tablespoons melted butter. Beat the egg
white with a fork until frothy, then stir it into the whole mixture.
Line a 9-inch pie dish with pastry and fill it with the salmon
mixture. Cover with more pastry. Trim, roll under and crimp the edges.
Make 5 or 6 generous slits in the top crust and place in a 350 ^ F.
oven. Bake for about 20 minutes, turn the regulator to 400^ F. and
continue baking until it looks done, or for about 45 minutes in all.
Serve at once with white wine. Source: Pepperidge Farm Cookbook
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