2027 Pâté Chaud de Sole à la Dieppoise

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Line an oval pie mould with good short paste; fill the interior with alternate layers of whiting and cream forcemeat; small Paupiettes of stuffed sole; raw oysters and shelled prawns. Finish with a layer of the same whiting forcemeat and sprinkle the surface with a little melted butter.

Cover with a layer of the same short paste taking care to seal the edges properly and decorate the edges. Egg wash the surface and if desired, place a thin shape of puff paste in the centre. Cook in a moderately hot oven and demould on to a serviette to serve.

Serve accompanied with Sauce Dieppoise.