Pike Financiere

Clean and skin a pike, wrap it in buttered paper and boil in mirepoix and French
wine mixed in equal quantities. Make a garnishing of pike forcemeat quenelles,
mushrooms, crayfish tails and truffles mixed in financiere sauce, prepared as for fish.
Put a rice socle on a hot dish, drain and glaze the pike and put it in the socle, pile
the garnishing round it in such a way that it hides the socle, garnish round with truffles,
mushrooms and crayfish. Trim four silver skewers with crayfish, mushrooms
and fried smelts, stick them in the fish and serve with a sauceboatful of the same
sauce.