"pain" of Pike

Pound to a pulp half a pound of pike meat, and press it through a sieve; work it in a mortar with half a pound of fresh butter, two ounces of sifted flour, salt and allspice; mix in gradually four eggs, and a pint of cream, and set this preparation into small buttered molds, cover over with a buttered paper, and close the lid; but should the molds not be provided with covers, then lay over a sheet of buttered paper, on top set a tray with a weight on it, and cook them in a bain-marie kept at the boiling point for an hour and a half. Unmold, dress, and serve separately either a Madeira sauce (No. 492) or else a lobster sauce (No. 488), but to either one or the other add some mushrooms, lobster cut in fillets and small nonpareil capers. The "pains" may be surrounded by crawfish tails or carp's milts sauted in butter with fine herbs.