Fish with potatoes

Yield: 6 Servings

Measure Ingredient
1 pounds Any white fish fillet; quickly poached & shredded (cod is good; even catfish.)
2 cups Mashed cooked potatoes
2 tablespoons Butter
¼ cup Whipping cream
⅛ teaspoon Grated nutmeg
⅛ teaspoon Black pepper
½ teaspoon Salt
2 tablespoons Brandy
1 \N Recipe basic easy crust (see recipe)

This is one of the dishes that Mr. Jefferson's daughter, Martha, recorded from the original Monticello cookbook. At least we think it is from that original book. It looks like New England codfish-ball mix baked in a pie crust. Rather heavy but interesting. I would not try to serve this to the kids very often. However, when you have a Tom Jefferson party this will be just the thing.

Cook the fish just until it flakes and shred it, being careful to remove the bones. Drain it very well. Mix all ingredients, except the crust, together with an electric mixer. Beat it until it is light. (Wouldn't Mr.

Jefferson get a kick out of a good kitchen mixer? He loved gadgets, clocks, etc.) You may need a bit more milk or cream in order to get this very light.

Bake in a 9-inch pie crust at 375ø until the crust is light brown and flaky, about 35 to 40 minutes.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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