Crayfish Pate

Ingredients

• 60 crayfish
• 1 stakan dried green peas
• 2 1/2 stakan cream or milk
• 1 batch fish forcemeat
• 1 batch puff pastry
• 1 spoon crayfish butter (for sauce)
• 1 spoon flour
• 1/2 lemon
• 2 stakan meat broth

Instructions

1. Make fish forcemeat (No. 1405); clean 60 crayfish; cook peas soft in cream.
2. Layer forcemeat, crayfish tails/legs, peas, forcemeat on a crumbed dish.
3. Cover with puff-pastry strips (No. 1403), glaze, and bake 1 hour.
4. Make a crayfish-butter broth sauce; pour into the pate and serve the rest separately.