Crab Pie England, 1660
Description
This British main features Short pastry, Crabmeat, Eel; skinned & chopped, -OR-, Salmon; filleted. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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gooseberries or blueberries -or a mixture 1/4 c Breadcrumbs 4 tb Sweet herbs (e.g. tarragon, -dill, or chervil), chopped 1/4 ts Ground nutmeg 2 tb Butter 1/2 c White wine Line two small 4" (or one 8") souffle' or pie dishes with half the pastry. Arrange layers of crab, eel, onion, currants, grapes or 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 (191&# 194;°C) for 15 to 20 minutes. Serve hot or cold. From _The Accomplisht Cook_ Robert May, 1660 Compiled and Updated by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1973 ISBN 0-8021-3296-0 Typos
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Peeled, sliced grapes or
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 974.2kcal
- % Daily Value *
- Total Fat 46.1g71%
- Saturated Fat 19.0g95%
- Cholesterol 111.8mg38%
- Sodium 986.7mg42%
- Total Carbohydrate 92.6g31%
- Dietary Fiber 2.1g9%
- Sugars 3.6g
- Protein 44.0g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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