Pate Chaud d'Anguille (Hot Eel Pie)

Ingredients

• eel
• truffles
• white wine
• cognac
• oil
• butter
• 1 spoonful shallots and parsley
• pate a foncer ordinaire
• truffled pike forcemeat (farce de brochet truffee)
• 50 grammes Beurre d'anchois
• 2 spoonfuls melted butter
• Sauce Demi-glace maigre

Instructions

1. Bone the eel or eels and cut the fillets into escalopes 5 to 6 centimetres long.
2. Lard them with truffles and season them.
3. Marinate them for 2 hours with white wine, cognac and a trickle of oil.
4. Blot them dry and stiffen them in butter with 1 spoonful of chopped shallots and parsley.
5. Line a long pate mould with ordinary pate a foncer.
6. Line the walls with a layer of truffled pike forcemeat worked with 50 grammes of Beurre d'anchois per pound.
7. Fill the pate, alternating the larded escalopes with layers of forcemeat.
8. Add the marinade and sprinkle the last layer of forcemeat with 2 spoonfuls of melted butter.
9. Cover as for an ordinary pate, making the lid from sheets of pastry cut with the special cutter or imitated.
10. Gild the top and bake for 2 hours in a moderate oven.
11. Serve with Sauce Demi-glace maigre.