PATE DE MOBUE

Make a forcemeat with some fish^ the bottoms of artichokes or asparagus and seasoned as usual with bread crumbs and the yolks of eggs^ line your p&te with this^ bake it. Have ready a plate of fresh cod cut in fillets that has been steeped in oil with chives, parsley, salt, pepper, nutmeg and fine herbs. Let it stew in this with a little cream and the yolk of an egg; when your p&te is nearly done, pour this in, arranging your fillets neatly, add a little lemon juice to the sauce which you must strain, pour it into the p&t^, let it re- main a quarter of an hour, then serve hot.