---------- Recipe via Meal-Master (tm) v8.03
  Categories: Ethnic, Fish/sea
       Yield: 6 Servings
       2 tb Butter
       1 md Onion, thinly sliced
       1 lg Potato, peeled, thinly
       1 lb Ouananiche or salmon, cut
            -into small pieces
            Salt and ground white pepper
     1/4 c  Milk
       2 tb Light cream
     1/3 c  Water (approximate)
       1    Egg, beaten with 1 Tb milk
            Pastry for double crust pie
   Servings: 6
   Line a 9-inch pie plate with pastry.  Heat butter in
   frying pan and saute onion until soft but not browned.
   Add potatoes, fish, salt, pepper, milk and cream; mix
   gently so as not to break up the pieces of fish.
   Arrange mixture evenly in the pastry shell.  Gently
   stir in water; it should come halfway up the fish
   mixture.  Cover with top crust, trim, crimping edge to
   seal.  Cut a small hole in the centre. Brush pastry
   with the beaten egg and milk.
   Bake in a preheated 375 deg F oven to 45 to 50 minutes
   or until crust is browned.
   Source: A Taste of Quebec by Julian Armstrong Posted
   by: Linda Davis