Hot Pate of Salmon and Other Fish

Ingredients

• 2 funt salmon (lososina)
• 1/4 funt butter
• 1 onion
• 1/3 stakan French wine
• 1 bay leaf
• 5 grains plain & English pepper
• 1 batch fish forcemeat
• 1 batch puff pastry
• 1 egg

Instructions

1. Fry onion, add salmon, half-cook, then add wine, vinegar, water, bay; boil, remove the fish and cool.
2. Make fish forcemeat No. 1405; layer forcemeat and salmon, add the strained sauce.
3. Cover with puff pastry, glaze, and bake 1 hour; serve with sauce 468/472/475.