RECIPES > Starters - Pike Florentine Restaurant les Tournelles (G. Braillon), in Saint Georges de Reneins Serves 10 Ingredients 250g of fresh pike meat 3 whole eggs 2 egg yokes 250g of butter 250 g of cream Salt, pepper Recipe Put the raw pike meat in a mixer, chop finely, add in the eggs then the butter. While you are doing this whip half the cream. Next gently mix all the ingredients together with a spatula. Put this mixture in ramekins or small moulds. Cook them in a bain marie in the oven for 15 to 20 minutes. Leave to cool, turn them out. Place the Florentines on a bed of spinach leaves. Coat with a light American sauce. Put them back in the oven for about 15 minutes. Serve very hot.