Pain de Brochet à l'ancienne (Moulded Pike Loaf)

Ingredients

• pike forcemeat with butter
• butter for the mould
• small whole mushrooms
• truffles
• sauce Bâtarde (white butter sauce)

Instructions

1. Butter a plain cylinder mould richly and fill it with pike forcemeat made with butter.
2. Poach it in a bain-marie.
3. Unmould on a round dish.
4. Arrange a garnish of small whole very white mushrooms and slices of truffle on the pain.
5. Serve with the white butter sauce called « sauce Bâtarde ».