Take an oblong plain mould (one large
enough to take the two trout), mask the inside with aspic, decorate the
edge with tiny dots of truffle and hard-boiled white of egg, and fill up
with the prepared fish aspic.
Fill eight to ten large olive moulds with the tomato cream, and
put them on the ice to set.
Cook the Brunoise (finely-cut dice of carrot, lettuce and turnip) in
a good clear stock, strain and mix with aspic. Mask the fish with
this just before it commences to set.
To serve, unmould the aspic shape on to a cold dish,- place the trout
on the top, garnish round the sides with small tomato shapes and thin
slices of fancifully cut cucumber, and send to table with a boat of half-
frozen horseradish sauce, and a boat of semi-set aspic mixed with
Brunoise.
668. Coq allies de Filets de Soles d la Favorite.— 1
medium-sized sole, \ oz. butter, \ small lobster, 1 hard-boiled egg, 1
small truffle, J pint aspic jelly, ^ lemon, | gill mayonnaise sauce
(No. 277), 2 tablespoonfuls white sauce, salt, pepper, and cayenne to
season, mushroom liquor or white wine✪ Coq allies de Filets de Soles à la Favorite.
Skin the sole, remove the fillets, and bat out lightly each fillet
with a wet chopping-knife or cutlet-bat. Remove the meat from the
lobster and chop finely, put it in a stewpan with a little butter, season
to taste, and stir over the fire for a few moments, then add enough
sauce to moisten, spread the mixture on a plate, and let cool. Cut
each fillet of sole in half crossways, season with pepper and salt,
spread over with lobster mixture, and fold up. Place them on a
buttered saute-pan, sprinkle over with a few drops of lemon -juice, and
DRESSED FISH AND FISH ENTREES (COLD)
259
moisten with a little white wine or mushroom liquor, cover with a
buttered paper, and cook in the oven for ten minutes. Meanwhile
mask some cockle-shell moulds with a thin layer of aspic jelly,
decorate each tastefully with stripes of truffle and hard-boiled white
of egg, mix about half a pint of aspic liquid (i.e. not quite set) with
the mayonnaise sauce, line the decorated moulds with this, then place
the prepared fillets into the moulds, fill up with mayonnaise aspic,
and put them on the ice to set. To serve, dip the moulds into warm
water, and unmould quickly onto a dish, garnish with aspic jelly, and
serve.
669. Filets de Sole en Aspic. — 2 soles, 1 lobster, oz. blotter,
1 oz. flour, \ gill cream, i gill stock, chopped parsley, 2 truffles, 1
quart aspic jelly (No. 293), lemon-juice.
Skin the soles and remove the fillets, chop the lobster meat until
fine, melt the butter, stir in the flour ; when cooked add the lobster,
moisten with cream and stock, season with salt, pepper, a pinch of
cayenne, a few drops of lemon-juice, and a teaspoonful of chopped
parsley ; mix thoroughly, and put on a plate to cool. Spread one side
of the fillets with this mixture, roll up each fillet, tie with string,
place on a buttered baking-sheet, cover with buttered paper, bake in a
moderate oven for about ten minutes. Line a plain border mould
with aspic jelly, decorate with fancifully cut slices of truffles, pour over
another layer of aspic, set the fillets when cold, whole or cut in halves,
fill up with aspic, and put on the ice to set. Serve with a nice salad
in centre.
670. Chaud-froid de Filets de Sole d la Capucine. — 1 ✪ Chaud-froid de Filets de Sole à la Capucine
Page 204 · 3 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Take an oblong plain mould (one large enough to take the two trout), mask the inside with aspic, decorate the edge with tiny dots of truffle and hard-boiled white of egg, and fill up with the prepared fish aspic.
Fill eight to ten large olive moulds with the tomato cream, and put them on the ice to set.
Cook the Brunoise (finely-cut dice of carrot, lettuce and turnip) in a good clear stock, strain and mix with aspic. Mask the fish with this just before it commences to set.
To serve, unmould the aspic shape on to a cold dish,- place the trout on the top, garnish round the sides with small tomato shapes and thin slices of fancifully cut cucumber, and send to table with a boat of halffrozen horseradish sauce, and a boat of semi-set aspic mixed with Brunoise.
668. Coq allies de Filets de Soles d la Favorite.— 1
medium-sized sole, \ oz. butter, \ small lobster, 1 hard-boiled egg, 1 small truffle, J pint aspic jelly, ^ lemon, | gill mayonnaise sauce (No. 277), 2 tablespoonfuls white sauce, salt, pepper, and cayenne to season, mushroom liquor or white wine.
Skin the sole, remove the fillets, and bat out lightly each fillet with a wet chopping-knife or cutlet-bat. Remove the meat from the lobster and chop finely, put it in a stewpan with a little butter, season to taste, and stir over the fire for a few moments, then add enough sauce to moisten, spread the mixture on a plate, and let cool. Cut each fillet of sole in half crossways, season with pepper and salt, spread over with lobster mixture, and fold up. Place them on a buttered saute-pan, sprinkle over with a few drops of lemon -juice, and
moisten with a little white wine or mushroom liquor, cover with a buttered paper, and cook in the oven for ten minutes. Meanwhile mask some cockle-shell moulds with a thin layer of aspic jelly, decorate each tastefully with stripes of truffle and hard-boiled white of egg, mix about half a pint of aspic liquid (i.e. not quite set) with the mayonnaise sauce, line the decorated moulds with this, then place the prepared fillets into the moulds, fill up with mayonnaise aspic, and put them on the ice to set. To serve, dip the moulds into warm water, and unmould quickly onto a dish, garnish with aspic jelly, and serve.
669. Filets de Sole en Aspic. — 2 soles, 1 lobster, 1 oz. butter, 1 oz. flour, \ gill cream, i gill stock, chopped parsley, 2 truffles, 1 quart aspic jelly (No. 293), lemon-juice.
Skin the soles and remove the fillets, chop the lobster meat until fine, melt the butter, stir in the flour ; when cooked add the lobster, moisten with cream and stock, season with salt, pepper, a pinch of cayenne, a few drops of lemon-juice, and a teaspoonful of chopped parsley ; mix thoroughly, and put on a plate to cool. Spread one side of the fillets with this mixture, roll up each fillet, tie with string, place on a buttered baking-sheet, cover with buttered paper, bake in a moderate oven for about ten minutes. Line a plain border mould with aspic jelly, decorate with fancifully cut slices of truffles, pour over another layer of aspic, set the fillets when cold, whole or cut in halves, fill up with aspic, and put on the ice to set. Serve with a nice salad in centre.
670. Chaud-froid de Filets de Sole d la Capucine. — 1
Records on this page
Coq allies de Filets de Soles à la FavoriteFilets de Sole en AspicChaud-froid de Filets de Sole à la Capucine