Pike Loaf, Old-Fashioned Style
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Pike forcemeat with butter
- Butter
- Small whole mushrooms
- Truffle slices
- Bâtard sauce
Instructions
- Fill a cylindrical mold generously buttered with pike forcemeat bound with butter. Poach the mold in a bain-marie (water bath) until the forcemeat is set and cooked through.
- Unmold onto a round serving platter. Arrange on top of the loaf a garnish of small whole mushrooms (blanched until white) and slices of truffle.
- Serve accompanied by bâtard sauce (a classical white butter sauce).