*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------FISH PIE
    1 3/4   lb           Salmon
    1       ea           Plain pastry w/butter*
                         -----COURT BOUILLON-----
    1       c            White wine
    3       c            Cold water
    1       ea           Onion -- peeled & sliced
    1       ea           Carrot -- peeled
    3       ea           Peppercorns
    1       c            Seedless grapes
      1/2   ts           Powdered Marjoram
      1/2   ts           Powdered Ginger
      1/2   ts           Powdered Cinnamon
      1/2   c            Almonds -- grated**
    2       ts           Rosewater
    5       ea           Black figs or small figs
    2       ts           Sugar
    1 1/2   ts           Salt
      1/8   lb           Butter
    1       tb           Parsley -- chopped
    1       ea           Egg White
   * For a 2 crust pie ** Ground, or chopped almonds Wrap
   the salmon in a piece of cheesecloth, tie securely
   with string and cook gently for about 3O minutes in a
   court bouillon made of water, white wine, salt, onion,
   peppercorns and carrot. Remove from the bouillon,
   unwrap, and remove all skin, bones  and the black part
   of the flesh. When cool enough to handle, flake it
   with your fingers to be sure you feel and extract all
   the bones.
    Peel  the  figs  and  add  to  them the  washed  and
   stemmed grapes.
    Crush the fruits together, using a wooden spoon, and
   season them with the marjoram, cinnamon, ginger, sugar
   and 1 1/2 teaspoons salt.
    Grate or grind the blanched almonds, moisten them
   with the rosewater and add to the fruit.
    Now stir in the flaked salmon, chopped parsley and 4
   tablespoons melted butter.
    Beat the egg white with a fork until frothy, then
   stir it into the whole mixture. Line a 9-inch pie dish
   with pastry and fill it with the salmon mixture. Cover
   with more pastry. Trim, roll under and crimp the
   edges. Make 5 or 6  generous slits in the top crust
   and place in a 350 ^ F. oven. Bake for about 20
   minutes, turn the regulator to 400^ F. and continue
   baking until it looks done, or for about 45 minutes in
   all. Serve at once with white wine. Source: Pepperidge
   Farm Cookbook
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