Pâté de Soles (Sole Pâté in Pastry)

Ingredients

• sole fillets
• pike forcemeat (farce de brochet)
• egg white
• truffles
• raw lobster coral
• truffles
• ordinary pastry (pâte ordinaire)
• fish gelée

Instructions

1. Soak 24 sole fillets in fresh water for one hour; drain and sponge them.
2. Flatten them lightly and lay them out in sets of 6, side by side.
3. Mask them with a layer of pike forcemeat and moisten the surface with egg white.
4. Lay on the pointed end of each fillet a stick of truffle cut with a column cutter one centimetre in diameter, so that the sticks touch.
5. Roll each set of 6 fillets up as a single piece to make a boudin; this gives 4 boudins.
6. Line the mould with pastry as for the Pâté de Saumon.
7. Garnish the bottom and sides with a layer of pike forcemeat with raw lobster coral added and set 2 boudins on it.
8. Finish garnishing as for the Pâté de Saumon, laying a row of truffles in the middle of the thickness so that it falls at the centre of the 4 boudins when the pâté is cut.
9. Cover and bake as indicated for the Pâté d'Anguille.
10. When the pâté is cold, pour a very fine fish gelée into it.