1587 Pâté Chaud d’Anguille

Name: Pâté Chaud d’Anguille (Hot Eel Pie)
Cuisine: France
Ingredients: leaves; lenten sauce demi-glace; anchovy butter; forcemeat; marinade; melted butter; truffle; lard; brandy; white wine; eel; paste; pie; truffle forcemeat; pike; butter; oil; parsley; shallot

Hot Eel Pie

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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, <