Trim and wipe the fish, brush over with 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 batter, 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. 666. Truite d la Malvoisie. — 1 small trout, 1 cucumber, 1 gill ivliite icine, 1 bay-leaf, 4 carrot, ^ onion, salt, 1 gill aspic, 1 gill mayonnaise {No. 277), tarragon vinegar, parsley , ^ gill cream✪ Truite à la Malvoisie. Clean and wipe the fish, put it in a fish-kettle with enough water (warm) to cover, add the wine, bay-leaf, carrot and onion, also suffi- cient salt to season the water. Cook till the fish is tender, then take it up carefully and drain on a cloth. When cold, remove the skin and put the trout on a dish. By means of a vegetable-cutter, scoop out some small rounds of cucumber — the latter must be thinly peeled beforehand — put the little rounds on a plate, and season with a few drops of vinegar and chopped parsley. Mix half the mayonnaise sauce with half the given quantity of aspic, stir it on the ice until it begins to set, then mask the surface of the fish carefully with this. Chop some of the cucumber finely, enough to make a table- spoonful. Whisk the cream, and mix the latter with the chopped cucumber, the remainder of aspic and mayonnaise, put all in a sauce boat, and send to table with the fish. Surround the trout artistically with the rounds of cucumber. s "258 THE NEW CENTURY COOKERY BOOK These may, if liked, be masked with a little aspic jelly. Garnish to taste, and serve. 667. Traites a la Nansen. — 2 trout, weighing about 1 lb. each, 1 carrot, 1 onion, 1 lemon, ^ pint Chablis, 1 bouquet garni, 1 pint consomme, f oz. French leaf gelatine, the white and the shell of 2 eggs, 1 gill aspic, 1 pint tomato cream (No. 272), | pint cold horseradish sauce, half frozen (No. 288), 1 small cucumber , a handful Brunoise seasoning✪ Traites à la Nansen. Procure the trout not drawn, make a small incision at the back of each and draw carefully, wash and wipe the fish and put them in a deep saute-pan, or oblong kettle, add enough cold water to cover, the wine, carrot, and onion (sliced), the bouquet garni, and five or six slices of lemon, season to taste with salt, and bring slowly to the boil ; move the pan on one side and let it stand for half an hour, then remove and let the fish get cold in the liquor or stock. Take up the trout and put them in a wire tray to drain, and carefully remove the skin. Boil up the stock, and strain, then add the consomme, the gelatine, whisk the whites of eggs and shells and stir into the stock. Continue to whisk until it boils, then move on one side and let simmer very gently for a few minutes. Pass through a jelly-bag or wetted cloth, till it comes out clear.

AI-modernized reading of the original text

Trim and wipe the fish, brush over with 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 batter, 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. 666. Truite d la Malvoisie. — 1 small trout, 1 cucumber, 1 gill white wine, 1 bay-leaf, 4 carrot, ^ onion, salt, 1 gill aspic, 1 gill mayonnaise {No. 277), tarragon vinegar, parsley , ^ gill cream. Clean and wipe the fish, put it in a fish-kettle with enough water (warm) to cover, add the wine, bay-leaf, carrot and onion, also sufficient salt to season the water. Cook till the fish is tender, then take it up carefully and drain on a cloth. When cold, remove the skin and put the trout on a dish. By means of a vegetable-cutter, scoop out some small rounds of cucumber — the latter must be thinly peeled beforehand — put the little rounds on a plate, and season with a few drops of vinegar and chopped parsley. Mix half the mayonnaise sauce with half the given quantity of aspic, stir it on the ice until it begins to set, then mask the surface of the fish carefully with this. Chop some of the cucumber finely, enough to make a tablespoonful. Whisk the cream, and mix the latter with the chopped cucumber, the remainder of aspic and mayonnaise, put all in a sauce boat, and send to table with the fish. Surround the trout artistically with the rounds of cucumber. These may, if liked, be masked with a little aspic jelly. Garnish to taste, and serve. 667. Traites a la Nansen. — 2 trout, weighing about 1 lb. each, 1 carrot, 1 onion, 1 lemon, ^ pint Chablis, 1 bouquet garni, 1 pint consomme, f oz. French leaf gelatine, the white and the shell of 2 eggs, 1 gill aspic, 1 pint tomato cream (No. 272), | pint cold horseradish sauce, half frozen (No. 288), 1 small cucumber , a handful Brunoise seasoning. Procure the trout not drawn, make a small incision at the back of each and draw carefully, wash and wipe the fish and put them in a deep saute-pan, or oblong kettle, add enough cold water to cover, the wine, carrot, and onion (sliced), the bouquet garni, and five or six slices of lemon, season to taste with salt, and bring slowly to the boil ; move the pan on one side and let it stand for half an hour, then remove and let the fish get cold in the liquor or stock. Take up the trout and put them in a wire tray to drain, and carefully remove the skin. Boil up the stock, and strain, then add the consomme, the gelatine, whisk the whites of eggs and shells and stir into the stock. Continue to whisk until it boils, then move on one side and let simmer very gently for a few minutes. Pass through a jelly-bag or wetted cloth, till it comes out clear.

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The new century cookery book