Jean-François Parot

“Well, gentlemen, first you make a mince of eel and carp. Awa kept the carp in a tub of water for a week to get rid of the smell of silt. Then you season the mince with salt, pepper and nutmeg and put it in a little clay pot with a lid, the sides of which have been smeared with fine butter. You place the carp skins all around the inside, you cover the bottom of the pot with the mince, to a height of half an inch, and then you fill the rest of the pot with truffles, morels, pike livers and carp tongues, kneading the whole thing with butter. You cover the whole thing with the forcemeat, put a silver plate on top and cook it in front of the fire, turning occasionally. Finally, you tip it over on to a hollow plate and sprinkle it with lemon juice and shelled pistachios.”
― Jean-François Parot, The Nicolas Le Floch Affair: Nicolas Le Floch Investigation #4