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Robert Morton Nance (1873–1959) (c. 1930) Stargazy pie is a pastry -based fish pie which, by tradition, is filled with whole pilchards. It is critical that the pilchards retain their heads, so they poke through the pastry top. The appearance of the fish heads makes them look like they are "gazing at the stars", hence the name.
Fish head. The skeleton of the head of a perch. Parts of a pike 's head. 1: liver, 2: gill arch, 3: palate with sharp teeth, 4: in the middle a heart, 5: fragment of spinal cord, 6: brain, 7: spherical lens, 8: scale. Fish heads, either separated or still attached to the rest of the fish, are sometimes used in culinary dishes, or boiled for ...
Clear or Stock Fish stock, often concentrated and used as a base for sauces, and usually made with fish heads and bones Garmugia: Italy (Lucca, Tuscany, central Italy) Chunky Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal. Gazpacho: Spain
Preheat the oven to 400°F. Place a fish fillet, skin side down, in the center of a piece of parchment paper. Season with a pinch each of salt and pepper. Place 1 fennel slice, 2 lemon slices, 3 ...
Fisherman's soup or halászlé ( Hungarian pronunciation: [ˈhɒlaːsleː]) is a hot, spicy paprika -based fish soup. A folk item of Hungarian cuisine, it is a bright-red hot dish prepared with generous amounts of hot paprika and carp or mixed river fish. It is native to the Pannonian Plain, particularly the Danube and Tisza river regions.
In a separate bowl, combine the eggs, hot sauce, parsley, thyme, salt, and pepper, stirring well to blend. Add the flour and blend until well mixed. Fold the egg mixture into the codfish mixture ...
A layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Sfiha: Lebanon: Savory An open-faced meat pie made with ground mutton. Shaker lemon pie: United States: Sweet Thinly sliced lemons, sugar, and eggs in a crust, first made by the Shakers. Shepherd's Pie: United Kingdom: Savory
Media: Jellied eels. Traditional pie, mash, and eel shop, Walworth, South East London. Jellied eels is a traditional English dish that originated in the 18th century, primarily in the East End of London. The dish consists of chopped eels boiled in a spiced stock that is allowed to cool and set, forming a jelly. It is usually served cold.