1587 Pâté Chaud d’Anguille

Hot Eel Pie

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Remove the bone from the eel, cut the flesh into 56 cm (2 in) slices, and lard each one with truffle. Season and marinate with white wine, a little brandy and a little oil for 2 hours.

Dry the slices and shallow fry quickly in butter to colour, adding a little chopped shallot and chopped parsley.

Line a long pie mould with ordinary short paste and coat the bottom and sides with pike and truffle forcemeat having 50 g (2 oz) Anchovy Butter added per 500 g (1 lb 2 oz) forcemeat. Arrange the sliced eel in layers alternating with the forcemeat, adding the marinade and finishing with a layer of forcemeat. Finally, sprinkle with 2 tbs melted butter. Cover the top with a layer of paste and decorate with overlapping leaves of paste; eggwash, allow to rest for 30 minutes and bake in a moderate oven for approximately 2 hours. Serve accompanied with a Lenten Sauce Demi-glace.