Fill up 8 small china or silver-plated souffle cases, each
provided with a paper band, and place them on the ice.
When set, put a ring of cucumber on top of each souffle
and fill the cavity with aspic flavoured with fish essence.
To serve remove the paper bands, decorate the centre
of each with a neatly cut slice of truffle and chervil
leaves — then dish up and send to table.
Z^phires de Crabes ^ la Royale (Cold).
Remove the flesh from two crabs, flake a portion and
use it for garnish. Pound the remainder in a mortar till
quite smooth, then add a gUl of bechamel sauce. Season
with salt, pepper and aromatic spice, mix well, and rub
through a sieve. Incorporate half a gill of stiff aspic, and
fill the mixture into small Savarin moulds, which have
been previously masked with aspic and decorated with
fine strips of truffles and strips of pimiento or red chilli
skin. Place the little moulds on the ice for 2 hours, turn
them out on to small round dishes, fill the centre with
the flaked crab flesh, decorate with lobster coral or
chopped pistachios, and serve with a sauce composed of
mayonnaise, whipped cream, a little French mustard,
and a little grated horseradish. The sauce must be kept
on the ice until required for table.
6o Recherche Entrees.
Roulettes de Sole a la Russe (Cold).
(Rings of Sole with Artichoke and Caviare.)
I small sole, 8 small artichoke bottoms, i jar of Astra-
chan caviare, i lemon, \ 07. butter, \ glass white French
wine (Chablis or Sauterne), aspic, salt, pepper and
cayenne"^ lobster coral.
Skin and fillet the sole, make fish stock with the bones
and skin. Roll each fillet of sole round one or more well
buttered wooden rolls. Place them in a buttered saute-
pan, season to taste, add the wine, a little fish stock, and
a few drops of lemon juice. Cover with buttered paper,
and cook in the oven for lo minutes.
Take up the rolls, and when quite cold, carefully re-
move the fillets, then cut each in two, so as to obtain
eight lings in all. Scallop out the artichoke bottoms,
and cut out some of the hara portion from the bottoms.
Place them on the ice and coat with aspic.
To serve, place a ring of fillet of sole in each artichoke
bottom. Fill the centre with caviare, previously iced.
Ornament the top with triangular-shaped thin slices of
lemon and lobster coral. Dish up; garnish with parsley,
place on a dish, surrounded with crushed ice.
Filets de Sole Saint-Georges.
2 soles, I gill picked shrimps, i gill lobster sauce, \ gill
cream, 4 large potatoes, i small glass white wine (Chablis
or Sauterne), i lemon, i 07. butter, seasoning, sauce
Bercy. (See Sauces.)
Skin and fillet the soles, roll up each fillet, cut side
outwards round the end of a carrot, previously scraped
and buttered. Place them carefully on to a buttered
baking sheet or saut6-pan. Season with salt, pepper,
and lemon juice, pour over the white wine, cover with
buttered paper, and cook for 10 minutes in the oven.
Wash and dry the potatoes, and bake them till quite soft
CONCOMBRE FARCIE AGRASIENNE.
(/>• 55.;
MOUSSE DE JAMBON. FROID.
(P.117.]
Fish 'Entrees. 6i
in the oven. Toss the shrimps in butter, then add the
lemon juice, and the cream, lastly the lobster sauce, and
re-heat. Cut the potatoes in halves. Scoop out some of
the centre (soft) part, and put a little of the shrimp ragout
in each. Slip off the fillets of sole, and fill them with the
ragout, then place them in the potatoes. Re-heat, and
dish up round a neatly cut croute of fried bread. Gar-
nish with parsley and cut lemon. Serve hot with a boat
of sauce B^rcv.
Paupiettes de Sole h. la Royale. ✪ Roulettes de Sole a la Russe (Cold Sole with Artichoke and Caviare)
Page 23 · 5 recipe records on this page
Presented as published in 1907. 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
Fill up 8 small china or silver-plated souffle cases, each provided with a paper band, and place them on the ice. When set, put a ring of cucumber on top of each souffle and fill the cavity with aspic flavoured with fish essence.
To serve remove the paper bands, decorate the centre of each with a neatly cut slice of truffle and chervil leaves — then dish up and send to table.
Z^phires de Crabes ^ la Royale (Cold).
Remove the flesh from two crabs, flake a portion and use it for garnish. Pound the remainder in a mortar till quite smooth, then add a gUl of bechamel sauce. Season with salt, pepper and aromatic spice, mix well, and rub through a sieve. Incorporate half a gill of stiff aspic, and fill the mixture into small Savarin moulds, which have been previously masked with aspic and decorated with fine strips of truffles and strips of pimiento or red chilli skin. Place the little moulds on the ice for 2 hours, turn them out on to small round dishes, fill the centre with the flaked crab flesh, decorate with lobster coral or chopped pistachios, and serve with a sauce composed of mayonnaise, whipped cream, a little French mustard, and a little grated horseradish. The sauce must be kept on the ice until required for table.
6o Recherche Entrees.
Roulettes de Sole a la Russe (Cold). (Rings of Sole with Artichoke and Caviare.)
I small sole, 8 small artichoke bottoms, i jar of Astrachan caviare, i lemon, \ 07. butter, \ glass white French wine (Chablis or Sauterne), aspic, salt, pepper and cayenne; lobster coral.
Skin and fillet the sole, make fish stock with the bones and skin. Roll each fillet of sole round one or more well buttered wooden rolls. Place them in a buttered sautepan, season to taste, add the wine, a little fish stock, and a few drops of lemon juice. Cover with buttered paper, and cook in the oven for lo minutes.
Take up the rolls, and when quite cold, carefully remove the fillets, then cut each in two, so as to obtain eight rings in all. Scallop out the artichoke bottoms, and cut out some of the hara portion from the bottoms. Place them on the ice and coat with aspic.
To serve, place a ring of fillet of sole in each artichoke bottom. Fill the centre with caviare, previously iced. Ornament the top with triangular-shaped thin slices of lemon and lobster coral. Dish up; garnish with parsley, place on a dish, surrounded with crushed ice.
Filets de Sole Saint-Georges.
2 soles, I gill picked shrimps, i gill lobster sauce, \ gill cream, 4 large potatoes, i small glass white wine (Chablis or Sauterne), i lemon, i 07. butter, seasoning, sauce Bercy. (See Sauces.)
Skin and fillet the soles, roll up each fillet, cut side outwards round the end of a carrot, previously scraped and buttered. Place them carefully on to a buttered baking sheet or saut6-pan. Season with salt, pepper, and lemon juice, pour over the white wine, cover with buttered paper, and cook for 10 minutes in the oven. Wash and dry the potatoes, and bake them till quite soft
CONCOMBRE FARCIE AGRASIENNE.
(/>• 55.;
MOUSSE DE JAMBON. FROID.
(P.117.]
Fish 'Entrees. 6i
in the oven. Toss the shrimps in butter, then add the lemon juice, and the cream, lastly the lobster sauce, and re-heat. Cut the potatoes in halves. Scoop out some of the centre (soft) part, and put a little of the shrimp ragout in each. Slip off the fillets of sole, and fill them with the ragout, then place them in the potatoes. Re-heat, and dish up round a neatly cut croute of fried bread. Garnish with parsley and cut lemon. Serve hot with a boat of sauce B^rcv.
Paupiettes de Sole h. la Royale.
Records on this page
Roulettes de Sole a la Russe (Cold Sole with Artichoke and Caviare)Filets de Sole ^ la DianePaupiettes de Sole h. la RoyaleFilets de Sole Saint-GeorgesZ^phires de Crabes ^ la Royale (Cold Crab)