Pike Cutlets à la Soubise

Ingredients

• fine pike forcemeat
• mushrooms
• truffles
• sauce Allemande
• butter for the moulds
• melted butter
• breading à l'anglaise
• clarified butter
• sauce Soubise

Instructions

1. Butter cutlet-shaped moulds well and line the bottom and sides with a layer of fine pike forcemeat.
2. Bind a salpicon of mushrooms and truffles with a stiff sauce Allemande and garnish the middle of the moulds with it.
3. Cover with forcemeat and poach.
4. Unmould the cutlets and pat them dry.
5. Dip them in melted butter and crumb them à l'anglaise.
6. Colour them in clarified butter.
7. Dish up in a turban and fit paper frills.
8. Serve sauce Soubise separately.