FISH AND OYSTER PIE
For a really appetising fish pie that will enliven your weekly menus, take lib cold cooked fish, 1 cup white sauce, 1 teaspoon chopped parsley, salt and pepper, 1 dozen oysters, 1 teaspoon butter, and Jib of Fether Flake puff pastry You buy it ready-to-use—just roll and bake.
Put hplf the fish into a greased pie dish; then a layer of oysters, a little parsley, pepper, salt, and half the sauce. Add remainder of materials cover with breadcrumbs. Place pieces of butter on top. Roll the Fether Flake out m strips, twist, and lay criss-cross on top.
Fether Flake puff pastry is sold at these three Adams Bruce shops onlyCuba St., Manners St. (next the Pla2a) and 12 Willis St. (near the Grand Hotel). Ask to have your Fether Flake wrapped in Recipe Sheet No. 3, which gives this recipe and six others.— P.B.A.
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https://paperspast.natlib.govt.nz/newspapers/EP19441019.2.128
Bibliographic details
Evening Post, Volume CXXXVIII, Issue 95, 19 October 1944, Page 9
Word Count
148FISH AND OYSTER PIE Evening Post, Volume CXXXVIII, Issue 95, 19 October 1944, Page 9
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