4 oz (100g) shelled pine kernels
1 hake fillet per person
2 leeks, chopped
2 sticks celery, chopped
1 ib (450g) spinach, cooked to a puree
8 oz (225g) cooked, sliced chicken breast
4 oz (100g) sliced salami
4 hard-boiled and halved eggs
8 oz (225g) pork sausages,
3 shelled cooked and chopped oysters or 1 can smoked oysters in oil per person,
2 oz (50g) grated cheese
1 oz (25g) peppercorns
½pt (275ml) milk
A pinch of each of pepper, lovage, celery seeds
1 drop asafoetida essence
2 eggs, beaten
Sea urchins, to garnish (if desired)

Soak the pine kernels, and let them dry.

Fry the hake fillets.

Take a shallow ovenproof dish and laythe leeks, celery, spinach puree, chicken, salami, hard-boiled eggs, sausages, oysters and cheese in layers.

Sprinkle the pine kernels and peppercorns over the top.

Put the milk in a saucepan, add the pepper, lovage and celery seed, and bring to the boil.

Add the asafoetida essence and remove from the heat.

Mix in the beaten eggs, then pour the sauce over the patina and cook in a moderate oven, gas mark 4. (350°f, 180°c)

If desired, garnish with the sea urchins