Little Fish Pastries

Petits pâtés de poisson

Preparation info
  • Makes

    16-18

    medium-sized pastries
    • Difficulty

      Easy

Appears in
Great Cooks and Their Recipes

By Anne Willan

Published 1977

  • About

The continuous refinement of French cooking during the eighteenth century is clearly seen by comparing this recipe from Soupers de la cour with La Varenne’s eel pâté, written a hundred years earlier. An écu was a French coin.

Chop the flesh of whatever fish you like and mix it with dried breadcrumbs, cream, salt, pepper, nutmeg, shallots, parsley, chopped spring onion, two egg yolks and a piece of good butter; pound all together.