Trim and wipe the fish, brush over w^ith milk, and
dip in flour. Have ready some hot fat or clarified
butter, and fry a golden colour. When cold place the
soles on a gridiron for a few seconds, take off the crust
and remove the fillets, cut them into neat pieces about
an inch long. Line a border mould with aspic jelly,
decorate the bottom with neatly-cut slices of gherkins,
mix the mayonnaise sauce with sufficient aspic jelly to
make it set; put a layer of this sauce in the mould, range
in neatly the pieces of fillets, coating each piece in the
liquid mayonnaise before setting ; fill up the mould with
the latter, so as to well cover the fish, set on the ice to
cool; when set immerse in tepid water, turn out on a
dish, and garnish the centre with dressed salad.
372. Chaiidfroid de Filets de Sole a la Capucine. —
1 large sole, ^ small lobster, S prawns, 1 truffle, | gill
COLD ENTREES AND SECOND COURSE DISHES, 485
mayonnaise sauce, 1 teaspoonful anchovy essence, | pint
aspic. No. 225, little white sauce, 1 gill cream, 2 sheets
French gelatine, a few drops of liquid carmine, pepper
and salt, 1 oz. butter, J lemon.
Remove all the meat from the lobster, chop finely,
and pound in a mortar ; add the anchovy essence and
sufficient white sauce to form a smooth paste ; season
to taste. Fillet the sole, flatten the fillets, and spread
the above farce on one side of each ; roll up or fold in
two, place them on a well-buttered baking- sheet or
saute-pan, season with a little pepper and salt and a
little lemon juice, cover with a buttered paper, and cook
in a moderate oven for about ten minutes. When done
take up and set aside to cool. Mask the inside of a
border or large dariole mould with a thin layer of aspic
jelly, decorate the sides artistically with picked prawns
and fancifully cut slices of truffle, and a few leaves of
tarrae^on and chervil. Stand the mould on the ice, dis-
solve the gelatine in the remainder of aspic, stir when
cooling into the mayonnaise ; add the cream and a few
drops of carmine to give it a nice pink colour, season
with a pinch of sugar, a little salt and pepper, and coat
the inside of the mould. Cut the fillets into neat slices
and set these into the mould with alternate layers of
sauce. Add a little more aspic to the sauce if needed,
and fill up the mould with this. Allow it to stand on
the ice until quite firm. Immerse in tepid water, turn
out on a round entree dish, and serve. If a border
mould is used, a little dressed salad should be served in
the centre.
373. Filets de Soles en Fers a Cheval. — 1 large or 2
small soles, ^ pint picked shrimps, 1 teaspoonful
anchovy paste, 1 teaspoonful chopped parsley, ^ pint
bechamel sauce. No. 167, about a pint of aspic jelly.
No. 225, h lemon, 2 truffles, pepper and salt, 1 oz. of
butter, ^ gill white wine, 8 horseshoe-shape moulds.
Remove the fillets from the soles, trim them nicely.
Chop the shrimps finely, put them in a saucepan on the
fire with ^ oz. butter ; when warm, add the anchovy
486 RECHERCHE COOKERY.
Page 202
Presented as published in 1892. 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
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Trim and wipe the fish, brush over w^ith milk, and
dip in flour. Have ready some hot fat or clarified
butter, and fry a golden colour. When cold place the
soles on a gridiron for a few seconds, take off the crust
and remove the fillets, cut them into neat pieces about
an inch long. Line a border mould with aspic jelly,
decorate the bottom with neatly-cut slices of gherkins,
mix the mayonnaise sauce with sufficient aspic jelly to
make it set; put a layer of this sauce in the mould, range
in neatly the pieces of fillets, coating each piece in the
liquid mayonnaise before setting ; fill up the mould with
the latter, so as to well cover the fish, set on the ice to
cool; when set immerse in tepid water, turn out on a
dish, and garnish the centre with dressed salad.
372. Chaiidfroid de Filets de Sole a la Capucine. —
1 large sole, ^ small lobster, S prawns, 1 truffle, | gill
COLD ENTREES AND SECOND COURSE DISHES, 485
mayonnaise sauce, 1 teaspoonful anchovy essence, | pint
aspic. No. 225, little white sauce, 1 gill cream, 2 sheets
French gelatine, a few drops of liquid carmine, pepper
and salt, 1 oz. butter, J lemon.
Remove all the meat from the lobster, chop finely,
and pound in a mortar ; add the anchovy essence and
sufficient white sauce to form a smooth paste ; season
to taste. Fillet the sole, flatten the fillets, and spread
the above farce on one side of each ; roll up or fold in
two, place them on a well-buttered baking- sheet or
saute-pan, season with a little pepper and salt and a
little lemon juice, cover with a buttered paper, and cook
in a moderate oven for about ten minutes. When done
take up and set aside to cool. Mask the inside of a
border or large dariole mould with a thin layer of aspic
jelly, decorate the sides artistically with picked prawns
and fancifully cut slices of truffle, and a few leaves of
tarrae^on and chervil. Stand the mould on the ice, dis-
solve the gelatine in the remainder of aspic, stir when
cooling into the mayonnaise ; add the cream and a few
drops of carmine to give it a nice pink colour, season
with a pinch of sugar, a little salt and pepper, and coat
the inside of the mould. Cut the fillets into neat slices
and set these into the mould with alternate layers of
sauce. Add a little more aspic to the sauce if needed,
and fill up the mould with this. Allow it to stand on
the ice until quite firm. Immerse in tepid water, turn
out on a round entree dish, and serve. If a border
mould is used, a little dressed salad should be served in
the centre.
373. Filets de Soles en Fers a Cheval. — 1 large or 2
small soles, ^ pint picked shrimps, 1 teaspoonful
anchovy paste, 1 teaspoonful chopped parsley, ^ pint
bechamel sauce. No. 167, about a pint of aspic jelly.
No. 225, h lemon, 2 truffles, pepper and salt, 1 oz. of
butter, ^ gill white wine, 8 horseshoe-shape moulds.
Remove the fillets from the soles, trim them nicely.
Chop the shrimps finely, put them in a saucepan on the
fire with ^ oz. butter ; when warm, add the anchovy
486 RECHERCHE COOKERY.