1 Small Bream--4d.

1 oz. Butter--1d.

1 oz. Flour

1 teaspoonful Anchovy Sauce

1 gill Milk

Pepper, Salt and Lemon Juice

Flaky Pastry--6 1/2d.

Total Cost--11 1/2 d.

Time--20 minutes

Bake the fish in the oven, unless there is cold fish in the
larder, which will do just as well; take away the skin and bone, and
flake it up. Make a sauce of the butter, flour, and milk; season with
anchovy, pepper, salt, and lemon juice; stir in the fish and mix well.
Line some small patty pans with flaky pastry, put a spoonful of the
mixture in the centre, cover with a round of pastry, press the edges
together, and trim into a neat shape; make a small hole in the centre
with a skewer, brush over with egg or milk, put into a quick oven, and
bake for about twenty minutes. Dish on a fancy paper, and garnish each
patty with a tiny sprig of parsley.

FISH OMELET. FISH PIE facebooktwittergoogle_plusredditpinterestlinkedinmail