“From my collection of handwritten recipes 1960's.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 (9 inch) partially baked pastry shells
  • 14 lb mild white fish, cooked and flaked (or use crab)
  • 2 tablespoons minced onions
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 (3 ounce) cansliced mushrooms save butter broth (B&B brand)
  • 4 eggs, beaten
  • 34 cup light cream
  • 12 teaspoon salt
  • 1 dash cayenne
  • 18 teaspoon tarragon, crushed
  • 14 teaspoon marjoram
  • 18 teaspoon pepper
  • 12 cup swiss cheese, grated

Directions

  1. Partially bake pie shell and let cool. Saute onion in butter until tender. Add all but 10 slices of mushrooms. Continue to saute until hot. Combine beaten eggs, light cream, mushroom broth, salt, tarragon, marjoram, cayenne and pepper. Fold in sauteed onions, mushrooms and flaked fish. Pour into pie shell. Sprinkle with cheese and bake 35 minutes in preheated 375* oven (350* with glass dish). After 20 minutes top with extra mushrooms. When done, Bake will be puffed and brown. A knife inserted near center will come out clean. Let stand 5 minutes before cutting. Garnish with paprika.

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