Line a buttered oblong mould with short paste, coat the bottom and sides with pike forcemeat containing raw lobster coral; lay two of the rolled lengths of sole on top; cover with forcemeat, add some medium-sized truffles, another layer of forcemeat, then the other two rolls of sole and finish with more of the forcemeat. The arrangement should be such that when the pie is cut the truffles will be in the centre surrounded by the fillets of sole. Cover the pie with short paste, decorate as for Eel Pie, eggwash and bake in a hot oven allowing 30 minutes per
When the pie is cold, fill it with Fish Aspic Jelly.
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