Paschet Eze Rakov

• 3 dozen crayfish (Dublin Bay prawns)
• 1½ lbs. of white uncooked fish, breadcrumbs

Mince the white fish and mix with the chopped onion a handful or two of breadcrumbs, and season with salt and pepper. Moisten with a little sour cream. Butter a pie dish and fill with alternate layers of minced fish, the shelled crayfish with the meat from the claws as well, and the cooked peas. The last layer should be of minced fish. Cover with a layer of puff pastry, leaving