| 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 |
T |
Butter |
| 1/4 |
c |
Whipping cream |
| 1/8 |
t |
Grated nutmeg |
| 1/8 |
t |
Black pepper |
| 1/2 |
t |
Salt |
| 2 |
T |
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 375ø 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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