| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Cornish |
Cornish |
1 |
servings |
INGREDIENTS
| 8 |
|
Herring or mackeral |
|
|
Flaky or short crust pastry |
| 3 |
|
Eggs |
| 1 |
tb |
Tarragon vinegar or 2 oz; (50gm) cream |
| 1 |
tb |
Butter |
| 2 |
tb |
Fine breadcrumbs |
|
|
Salt and pepper |
| 8 |
|
Sprigs parsley |
INSTRUCTIONS
Clean and bone the fish, leaving the heads on, and season with salt and
pepper. Butter a pie dish, sprinkle with a thick layer of breadcrumbs and
put in the fish so that the heads point upwards. Beat the eggs with the
tarragon or cream and pour into the pie dish. Cover the dish with pastry,
making slits for the fish heads to gaze out of the top. Put into a very hot
oven then reduce, after 10 minutes, to moderate and bake until the crust is
golden brown. Serve hot with a sprig of parsley in the mouth of each fish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”