Pate Chaud d'Anguille a l'Anglaise (Eel Pie)

Ingredients

• eels
• salted water
• 12 grammes salt
• 5 grammes pepper
• nutmeg
• 1 spoonful parsley
• hard-boiled eggs
• white wine
• 25 grammes butter
• puff pastry
• 2 decilitres Sauce Demi-glace with fish essence

Instructions

1. Bone the eels and cut the fillets into escalopes of 8 centimetres.
2. Blanch them in salted water, drain them and refresh them.
3. Season them with 12 grammes of salt, 5 grammes of pepper, a little nutmeg and 1 spoonful of chopped parsley.
4. Arrange the escalopes in layers in a long deep dish, alternating them with slices of hard-boiled egg seasoned in the same way.
5. Add enough white wine almost to cover the filling, and 25 grammes of butter.
6. Cover with a sheet of puff pastry; gild it, score it, and leave an opening in the middle for the steam to escape.
7. Bake in a moderate oven for 1 hour and a half.
8. At the moment of serving, introduce 2 decilitres of Sauce Demi-glace with fish essence into the pie.