2027 Pâté Chaud de Sole à la Dieppoise

Name: Pâté Chaud de Sole à la Dieppoise
Cuisine: France
Ingredients: puff paste; egg; melted butter; forcemeat; shelled prawns; oysters; cream forcemeat; paste; pie

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