Home › The Principles of Cookery › Salmon Pie, Cold, with Truffles

Salmon Pie, Cold, with Truffles

Cut two pounds of raw salmon into middling-sized squares, lard them with fillets of truffles and anchovies, season with salt and spice, fry them a few minutes with butter in a stewpan. Then pour over them half a glassful of sherry, which must be reduced; draw the pan back, add to the fish a pound of peeled raw truffles cut into quarters and seasoned, cover the stewpan, and let all the ingredients cool together. Chop very fine ten ounces of lean pork or veal, with the same quantity of raw pike or eel. Add to this mince a pound of fresh fat bacon, pound the whole together, and pass it through a sieve. Season well the forcemeat with salt and spices, and add to the above the trimmings of truffles, pounded with a little bacon, and passed through a sieve. Prepare a short paste, as in the recipe SALMON PIE, HOT. Butter a cold pie-mould of either round or oval shape, set it on a baking-sheet covered with paper, line it with two-thirds of the paste, and mask the bottom and sides with a thin layer of forcemeat; fill the vessel with the squares of fish, and the truffles and forcemeat mixed, arrange the preparation in a dome-shape fashion, rising above the rim of the mould, mask it with little slices of bacon, then with a thin round made with the remainder of the paste. Cover the pie, pinch, decorate, and give it a nice colour; put it into a moderate oven. Seven or eight minutes afterwards cover it entirely with paper; bake it for two hours; then remove it from the oven, and half an hour after having been taken out, pour into the hollow in the top two glassfuls of aspic jelly mixed with a little Madeira. A quarter of an hour later take out the mould, and let the pie cool for twenty-four hours previous to being served.