Name: Gros Pates Garnis cP Anguilles En Galantine Aux Truffes
Ingredients: 3 fine eels; 1 pound truffles, diced; seasoning (to taste); farce (for filling)

Gros Pates Garnis cP Anguilles En Galantine Aux Truffes

Ingredients

3 fine eels
1 pound truffles, diced
seasoning (to taste)
farce (for filling)

Directions

Bone the eels and spread them on a table.
Season the eels as usual.
Cover the eels with nearly ½ inch of farce prepared for sturgeon pie, adding diced truffles.
Replace the skin over the farce to restore the eels' original shape.
Garnish the pie with farce as customary.
Roll one eel within the pie and place some farce and truffles in the center.
Season and cover the pie with more farce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.