Fish Pie a la Ste Ursula

Salmon, trout, codfish, turbot, brill, haddocks, mackerel, . &c,—and indeed any kind of fish tolerably free from small bones, are adapted to this purpose. Whichever fish is intended for the pie should be freed from skin and bone, and cut into large scollops. A mould should be lined with Brioche paste, No. 787, a thin layer of Bechamel sauce, No. 16, spread over the bottom, and over this place a close layer of scollops of fish; season with chopped mushrooms, parsley and shalot, fillets of anchovies, capers, nutmeg, pepper and salt, and slices of hard-boiled eggs; repeat the sauce, fish, &c, until the pie is filled up; cover it in. the usual manner; bake it for about an hour and a half, and serve. From two to three pounds of fish is the quantity supposed to be used in reference to the foregoing instructions.