A guide to modern cookery

918—FILETS DE SOLES CALYPSO Flatten the fillets, and roll them into paupiettes around little rods of wood two-thirds inch thick. Lay the paupiettes in a buttered sautépan, with their joined sides undermost, and poach them in very clear fish fumet and lemon juice, taking care to keep them very white. Let them cool, and remove the pieces of wood, whereupon they will have the appearance of rings. Take as many small tomatoes as there are paupiettes; cut them in two at a point two-thirds of their height below their stem-end; empty, and peel them. Set a paupiette, upright, in each tomato; fill the centre with crayfish mousse combined with crayfishes’ tails in dice; lay a round piece of milt (stamped out with a cutter, poached, and cold) on each, and, finally, the shelled tail of a crayfish on each roundel of milt. Arrange the tomatoes in a circle round a dish; surround them with little triangles of white fish jelly, and garnish the centre of the dish with the same fish jelly, chopped. 919—FILETS DE SOLES CHARLOTTE Fold the fillets; poach them in fish fumet, and let them cool. Trim them; coat them with pink chaud-froid sauce; decorate each fillet by means of a rosette of chervil leaves, in the centre of which rests a bit of lobster coral, and glaze them with fish jelly. SSet them, tail end uppermost, against a mousse of milt with horse-radish, moulded in a narrow dome-mould, which should have been coated with fish jelly and besprinkled with chopped coral. Surround with a border of regularly-cut jelly dice. 920—FILETS DE SOLES A LA MOSCOVITE Prepare (1) some paupiettes of filleted sole, in rings, as explained under "Filets de Soles a la Calypso" (No. 918);; (2) as many round, fluted cases made from hollowed cucumber as there are paupiettes. The cucumber cases should be well blanched and marinaded inside. Set each paupiette in a cucumber case; garnish their centre with caviare, and arrange them in a circle on a dish. Send a sauce Russe to the table, separately, at the same time as the dish. 921—DOMINOS DE FILETS DE SOLES Select some fine, fleshy fillets; slightly flatten them; poach them in a little of the cooking-liquor of mushrooms, some lemon juice and butter, and set them to cool under a light weight. When the fillets are cold, trim them and cut them into regular rectangles the size of dominoes. Coat the rectangles with a maigre, white, chaud-froid sauce; decorate them in imitation of dominoes, with little spots of truffle; glaze them with cold, melted fish jelly, and put them aside. Pound the trimmings of the fish together with their weight of caviare, and rub the whole through a fine sieve. Add to this preparation half its weight of highly-coloured jelly, and leave it to set in a somewhat deep and moderately-oiled tray, the thickness of the preparation on the tray being not greater than that of a fillet of sole. When the jelly is set, cut it into rectangles exactly the same size as the prepared dominoes, and then, by means of a little melted, cold jelly, fix the diminoes of sole to the rectangles just prepared. Put some chopped jelly in the centre of the dish, and on this lay the dominoes in a muddled heap. 922—FILETS DE SOLES FROIDS DRESSES SUR MOUSSES What I pointed out above, I repeat here for the reader’s guidance—namely, that fillets of sole may be prepared after all the recipes given for trout (No. 813). As the fillets of sole in this dish remain very conspicuous, it is advisable to keep them very white in the poaching. Set them to cool under a light weight, and decorate them in a way that will be in keeping with the mousse on which they are dished. This mousse is set on a special dish, as already explained, and the decorated fillets are laid upon it and covered with melted jelly. For the variation of mousses, see the table given under No. 814. a23—TURBOT