MENU
 
 
 
 

  • Crab Pie England, 1660

    0 votes
    Crab Pie England, 1660
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 lb Short pastry
    • 1 lb Crabmeat
    • 1/4 x Eel, skinned & minced, -Or possibly-
    • 1/2 lb Salmon, filleted
    • 1 med Onion, finely minced
    • 1/2 c. Currants
    • 2 Tbsp. Peeled, sliced grapes or possibly gooseberries or possibly blueberries or possibly a mix
    • 1/4 c. Breadcrumbs
    • 4 Tbsp. Sweet herbs (e.g. tarragon, dill, or possibly chervil), minced
    • 1/4 tsp Grnd nutmeg
    • 2 Tbsp. Butter
    • 1/2 c. White wine

    Directions

    1. Line two small 4" (or possibly one 8") souffle' or possibly pie dishes with half the pastry. Arrange layers of crab, eel, onion, currants, grapes or possibly goose- berries, breadcrumbs and herbs, seasoning the layers with salt, pepper, and nutmeg. Dot with the butter and pour the wine over the top of each dish. Cover each with a pastry lid and bake at 375f for 15 to 20 min. Serve warm or possibly cool.
    2. Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove

    Similar Recipes

    Leave a review or comment