• 3–4 lb pike
  • 10 sardines or anchovies
  • 1 handful of field mushrooms
  • 1 glass of fine rusk crumbs
  • ¼ lb Dutch cheese
  • ¼ lb butter
  • 2 lemons
  • ½ glass of wine

For the pastry

  • glasses flour
  • 1 egg
  • ¼ lb butter


Surround the edge of a plate with a rim of an unleavened short pastry made by preparing a stiff dough from 1 very small egg, ¼ lb butter, and ½ lb flour. If the butter is unsalted, add some salt. Roll out the dough and form a rim of dough around the edge of the platter. Chop 10 sardines or anchovies as fine as possible and mix them with a handful of chopped field mushrooms and ¼ lb of the very best fresh butter. Line the platter with half of this forcemeat and strew with 2 handfuls of ground rusk crumbs and 1 handful of Dutch cheese. Slice the fish, remove as many bones as possible, and arrange the fish slices on top of the forcemeat, one piece tightly against another. Squeeze the juicé of two lemons over the fish, strew with salt and pepper, and pour on ½ glass of table wine. If the wine does not cover the fish, add some bouillon. Top with the rest of the forcemeat, strew with the same quantity of crumbs and Dutch cheese, and dot with ¼ lb butter. Cover the platter with paper and bake in a hot oven for ½ hour.