The new century cookery book

large sole, % small lobster, 8 prawns, 1 truffle, % gill mayonnaise sauce (No. 277), 1 teaspoonful anchovy essence, f pint aspic (No. 293), a little white sauce, 1 gill cream, 2 sheets French gelatine, a few drops of liquid carmine, pepper and salt , 1 oz: butter, 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 tarragon and chervil. Stand the mould on the ice, dissolve 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. 671. Filets de Soles en Fers d Cheval. — 1 large or 2 small soles, i pint picked shrimps, 1 teaspoonful anchovy paste, 1 teaspoonful chopped parsley , \ pint bechamel sauce (No. 203), about a pint of aspic jelly (No. 293), 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 i oz. butter ; when warm, add the anchovy paste and parsley ; moisten with a few drops of bechamel sauce, put on a plate and let cool. Spread one side of the fillets with this mixture, roll up the fillets, shape them well and tie up with some cotton, place them in a buttered saute-pan, sprinkle over with a few drops of lemon-juice, and the wine, season with pepper and salt, cover with a buttered paper, and cook slowly in the oven for about fifteen minutes. Set them on a baking-sheet and let them get quite cold. Put the bechamel sauce with about a gill of aspic in the saute-pan containing the fish liquor, stir over the fire and reduce a little, and strain through a tammy. Trim the fillets neatly, and cut them in twos crossways. Mask the moulds with a coating of aspic jelly. Ornament the bottoms with small slices of truffles to represent the nails, Ac. Cover with a layer of the prepared chaud-froid sauce ; when nearly set put in each mould half a fillet ; cover well with chaud-froid sauce ; set this again, and fill up with more sauce, finishing with a thin coating of aspic. Put them on the ice till set. Turn out on a dish, place them in border shape, put a little salad in the centre and garnish with fancifully cut pieces of aspic and parsley.