FISH PATTY SAVOURIES
Make some good puff pastry and line j « ! six or eight patty-pans with it. Finely < shred half a pound of cold cooked I white fish, having removed all skin | and bone; season this with salt and | pepper and mix in the pulp only of a j couple of tomatoes. Make a nice j thick cream sauce, add the fish mixj ture with a little grated uutmeg, and i heat the whole very gently over slight | heat. Fill the pastry-lined patty-pans with the preparation, place them on a baking sheet, cover with a reversed baking-tin, and bake until the pastry is quite cooked. Serve hot, sprinkled i 1 with chopped parsley.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19290810.2.206
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Sun (Auckland), Volume III, Issue 738, 10 August 1929, Page 25
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113FISH PATTY SAVOURIES Sun (Auckland), Volume III, Issue 738, 10 August 1929, Page 25
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