SPAGHETTI WITH FISH AND MUSHROOMS FISH AND EGG PIE T

Press, Volume CX, Issue 32360, 28 July 1970, Page 4

SPAGHETTI WITH FISH AND MUSHROOMS FISH AND EGG PIE T

For four you will need: 1 8-lnch cooked pastry pie shell 11b cod fillets 2 tablespoons butter 4 cup sliced onion 1 cup chopped red pepper 2 tablespoons cornflour 1 cup tomato juice , . . . 1 dessertspoon each of vinegar, Worcestershire sauce and chopped parsley 1 Sos tin cream-style sweetcorn . 4 eg B s Salt p. nnM . pp 1 extra tablespoon cornflour Shredded blanched almonds (optional) For Storing. Parsley, mint and celery may be washed, dried in a very slow oven then powdered for storage in airtight jars, They make useful flavourings for stews, soups and casseroles.

Method: Cook fish tn a saucepan with water until soft and flaky; drain and remove any skin and bones lnd brs * k into flakes. Heat butter ln P*“. a ** d onion ,nd red pepper and eook unt » soft and ' lightly browned. Add 2 tablespoons co I rnfl ,°“ r and stir until well mixed. Stir in tomato juice, ... . . vil >egar and sauce and continue cooking over low heat, stirring continually until thickened. Remove from heat and add parsley and sweetcorn. Season to taste with salt and pepper. Arrange the rooked fish in the base of the rooked pastry ease and cover with the corn mixture. Beat egg whites stiffly with f teas P°° n »»lt: fold in 1 tablespoon cornflour. Pile this meringue on top of filled pastry case. Make four depressions in the egg white with the back of a tablespoon and slip an egg-yolk into each. Stick almonds over top of pile and bake at 350 until egg yolks are set and pie is lightly coloured.