Eel Pie, English Style (Eel Pie)

Ingredients

• Eel
• 8 cm Eel escalopes
• 12 g Salt
• 5 g Pepper
• pinch Nutmeg
• 1 tablespoon Parsley, finely chopped
• Hard-boiled eggs, sliced
• adequate to nearly cover White wine
• 25 g Butter
• 1 piece Puff pastry sheet
• 2 decilitres Demi-glace sauce with fish essence

Instructions

1. Bone the eels and cut the fillets into escalopes of 8 centimetres. Blanch them in salted water; drain, cool, and season with salt, pepper, a pinch of nutmeg, and finely chopped parsley.
2. Layer these escalopes in a deep, long dish, alternating them with slices of hard-boiled egg seasoned in the same manner.
3. Add enough white wine to nearly cover the filling, add the butter, and cover with a sheet of puff pastry. Brush with egg wash, score, and cut a small opening in the centre of the pastry to allow steam to escape.
4. Bake in a moderate oven for 1 hour and 30 minutes.
5. At the moment of service, pour in 2 decilitres of demi-glace (rich brown sauce) with fish essence through the central opening.
6. Note: This pie may be prepared in the same manner to be served cold.