The new century cookery book

Skin the soles, remove the fillets, and flatten each a little, and trim the edges ; put the bones in a stewpan, add white stock or water, a small onion and a clove, and boil to produce fish stock. Skin and bone the whiting, pound in a mortar, add the hard-boiled egg-yolks, anchovy fillets, and the tunny fish. When quite smooth season to taste with salt, pepper, and a tiny pinch of cayenne, and rub through a fine sieve. Sprinkle the fillets of soles with lemon-juice, a little salt, and a little paprika pepper ; spread one side of each fillet with the prepared forcemeat, roll them up, wrap each in a small piece of buttered foolscap paper, put them in a buttered saute-pan with enough fish-stock to half cover them, and cook slowly in the oven for about twenty minutes. When done, take them up, let cool, and remove the paper bands. Coat each of the prepared fillets with a layer of aspic cream ; when one layer is set repeat the operation so as to thoroughly mask them. Dish up the fillets in the form of a border. Whisk the cream, season it with a little pepper and salt, put it in a forcing-bag with a small rose pipe, and decorate the centre of each fillet with this. Garnish round the fillets with chopped aspic jelly, and fill the centre of the dish with some nice green salad. 675. Filets de Soles en Zephires. — 1 large sole, \ small lobster, \ teaspoonful anchovy paste, ^ teaspoonful choppedparsley , 1 oz. butter, \\ gill bechamel sauce, ^ lemon, | pint aspic jelly, i gill mayonnaise sauce (No. 277), 1 large truffle, seasoning. Skin the sole, remove the fillets, flatten them carefully with a wetted cutlet-bat, and pare them neatly into six even-sized pieces as near as possible the shape of oval zephires (the shape of the moulds used). Remove all the meat from the lobster shell, chop it finely and put in a stewpan with half an ounce of butter, the anchovy paste, a few drops of onion-juice, and the parsley. Cook for a few minutes, and moisten with a tablespoonful of sauce, season to taste, and spread on a plate to cool. Spread a layer of this mixture on each fillet, place them in a buttered saute-pan, moisten with two tablespoonfuls of mushroom liquor, cover with a buttered paper, and cook in the oven for ten minutes. When done take up and let cool. Mask six small zephire moulds with a thin layer of aspic, decorate the bottom of each with some fancifully cut slices of truffle. Mix the remainder of bechamel sauce with the mayonnaise, stir in half the aspic jelly, and strain ; coat the moulds with this, place one of the prepared fillets in each mould, and fill up with another layer of the white sauce &c. Put the moulds on the ice till set. Unmould when required for table, dish up neatly on a cold dish, garnish with some kind of dressed salad and chopped aspic, and serve. 676. Anguilles in Aspic (Eels in Savoury Jelly).— 1 eel about 2 lb. in weight, gill vinegar, % lemon, 1 small bunch herbs (bouquet garni), 2 slices of onion, 1 hard-boiled egg, 1 pint aspic jelly, 1 raw egg, a few picked shrimps.