| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Cornish |
Cornish |
1 |
servings |
INGREDIENTS
| 4 |
|
Salted pilchards |
| 4 |
lg |
Leeks; (4 to 5) |
| 1/2 |
pt |
Fresh single cream |
|
|
Shortcrust pastry |
|
|
Beaten egg; (for glazing) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Remove the coarse outer leaves from the leeks, wash and cut into equal
lengths of about 2 inches (50mm). the leeks should then be scalded in
boiling water for two minutes then removed and allowed to drain. When dry
they should be laid along the bottom of a pie dish which has already been
lined on the bottom and sides with pastry. Four salted pilchards,
previously soaked in salt waterfor 24 hours, should be washed and placed
along side the leeks. The pastry cover should be loosely applied and glazed
and the pie baked in a moderate oven at 300 to 325 degrees F (130 to 160
degrees C) for fifty minutes. When cooked remove the top crust and drain
off the gravy replacing it with the cup of heated cream.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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