Pate of Eel, Burbot and Pike

Ingredients

• 2 funt fish (eel, burbot, pike)
• 1 leek and celery
• 1/4 funt butter
• 1/3 stakan wine
• 1/2 lemon
• burbot liver
• 1 batch fish forcemeat
• 3 truffles
• crayfish tails
• 1 batch puff pastry

Instructions

1. Fry leek, celery and sliced fish; add wine, lemon and water and boil covered.
2. Layer fish forcemeat (No. 1405, plus burbot liver if used), fish, truffles and crayfish tails; cover with puff pastry.
3. Glaze and bake 1 hour; finish with a fish-broth sauce (468/469/471/472/470) and serve.