to cool, then add a pint of Madere sauce to the remain-
ing stock, reduce well, mix with a gill of stiff aspic jelly,
and strain the sauce. Kemove carefully the skin off the
fish ; mask over with the sauce when the latter is nearly
set ; ornament with pieces of truffle, aspic jelly, slices
of cucumber and lemon and parsley. Serve remainder
of sauce diluted with mayonnaise with the fish.
369. Filets de Sole en Aspic. — 2 soles, 1 lobster,
1|- oz. butter, 1 oz. flour, J gill cream, ^ gill stock,
chopped parsley, 2 truffles, 1 quart aspic jelly. No. 225,
lemon juice.
Skin the soles and remove the fillets, chop the
lobster meat until fine, melt the butter, stir in the
flour ; when cooked add the lobster, moisten with cream
and stock, season with salt, pepper, a pinch of cayenne,
a few drops of lemon juice, and a teaspoonful of
chopped parsley ; mix thoroughly, and put on a plate
to cool. Spread one side of the fillets with this mixture,
roll up each fillet, tie with string, place on a buttered
baking-sheet, cover with buttered paper, bake in a mode-
rate oven for about ten minutes. Line a plain border
mould with aspic jelly, decorate with fanciful cut slices
of truffles, pour over another layer of aspic, set the
fillets when cold, whole or cut in halves, fill up with
aspic and put on the ice to set. Serve with a nice salad
in centre.
370. Turban de Filets de Sole a la Montpellier. —
Line a border mould with a thin layer of aspic jelly;
when set, decorate the sides with truffles and hard-
boiled white of egg, then mask with a layer of " Beurre
Montpellier," prepared as follows : Pound in a mortar
1 hard-boiled egg, 1 peeled shallot, 1 dessert-spoonful
of chopped parsley, 1 teaspoonful each of tarragon,
chervil, and fennel leaves, 3 boned Gorgona anchovies,
1 oz. of fresh butter, and a tablespoonful of cooked
spinach. When well pounded add a dessert-spoonful of
cream, season with pepper and salt, and rub through a
fine wire sieve, dilute with about | a gill of aspic jelly,
and mask the mould as directed. Pound | lb. of cooked-
Si
484 RECHERCHE COOKERY.
whiting freed from bones, add 1 oz. of anchovy paste,
J a teaspoonful of essence of anchovy or a table-
spoonful of white sauce, the yolks of 2 hard-boiled eggs,
and a tablespoonful of cream ; when smooth rub
through a fine sieve, mix with about | pint of liquid
aspic jelly, season with a dust of cayenne pepper and
salt. Take the fillets of a large sole, cut each in two,
flatten a little with a cutlet-bat, fold in two, trim the
sides, put them in a buttered saute-pan, season with
pepper and salt, moisten with a glass of white wine, and
cook in a slow^ oven until tender. When done take
them out and put to cool. Line the mould again with
the whiting puree, set the fillets of sole, after being well
drained, in a row in the border, fill up vnth. the
remainder of the whiting puree, and put on the ice to
set. Immerse the mould in tepid water, turn out on a
round entree dish, place a suitable wax or " suif " figure
in the centre, surround with a bed of salad, lettuce,
endive, cucumber, &c.
371. Filets de Truite a la Mayonnaise. — 1 large or
2 small trout, | pint mayonnaise, No. 212, | pint
aspic, a few French gherkins, frying fat, or clarified
butter.
Page 201
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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to cool, then add a pint of Madere sauce to the remain-
ing stock, reduce well, mix with a gill of stiff aspic jelly,
and strain the sauce. Kemove carefully the skin off the
fish ; mask over with the sauce when the latter is nearly
set ; ornament with pieces of truffle, aspic jelly, slices
of cucumber and lemon and parsley. Serve remainder
of sauce diluted with mayonnaise with the fish.
369. Filets de Sole en Aspic. — 2 soles, 1 lobster,
1|- oz. butter, 1 oz. flour, J gill cream, ^ gill stock,
chopped parsley, 2 truffles, 1 quart aspic jelly. No. 225,
lemon juice.
Skin the soles and remove the fillets, chop the
lobster meat until fine, melt the butter, stir in the
flour ; when cooked add the lobster, moisten with cream
and stock, season with salt, pepper, a pinch of cayenne,
a few drops of lemon juice, and a teaspoonful of
chopped parsley ; mix thoroughly, and put on a plate
to cool. Spread one side of the fillets with this mixture,
roll up each fillet, tie with string, place on a buttered
baking-sheet, cover with buttered paper, bake in a mode-
rate oven for about ten minutes. Line a plain border
mould with aspic jelly, decorate with fanciful cut slices
of truffles, pour over another layer of aspic, set the
fillets when cold, whole or cut in halves, fill up with
aspic and put on the ice to set. Serve with a nice salad
in centre.
370. Turban de Filets de Sole a la Montpellier. —
Line a border mould with a thin layer of aspic jelly;
when set, decorate the sides with truffles and hard-
boiled white of egg, then mask with a layer of " Beurre
Montpellier," prepared as follows : Pound in a mortar
1 hard-boiled egg, 1 peeled shallot, 1 dessert-spoonful
of chopped parsley, 1 teaspoonful each of tarragon,
chervil, and fennel leaves, 3 boned Gorgona anchovies,
1 oz. of fresh butter, and a tablespoonful of cooked
spinach. When well pounded add a dessert-spoonful of
cream, season with pepper and salt, and rub through a
fine wire sieve, dilute with about | a gill of aspic jelly,
and mask the mould as directed. Pound | lb. of cooked-
Si
484 RECHERCHE COOKERY.
whiting freed from bones, add 1 oz. of anchovy paste,
J a teaspoonful of essence of anchovy or a table-
spoonful of white sauce, the yolks of 2 hard-boiled eggs,
and a tablespoonful of cream ; when smooth rub
through a fine sieve, mix with about | pint of liquid
aspic jelly, season with a dust of cayenne pepper and
salt. Take the fillets of a large sole, cut each in two,
flatten a little with a cutlet-bat, fold in two, trim the
sides, put them in a buttered saute-pan, season with
pepper and salt, moisten with a glass of white wine, and
cook in a slow^ oven until tender. When done take
them out and put to cool. Line the mould again with
the whiting puree, set the fillets of sole, after being well
drained, in a row in the border, fill up vnth. the
remainder of the whiting puree, and put on the ice to
set. Immerse the mould in tepid water, turn out on a
round entree dish, place a suitable wax or " suif " figure
in the centre, surround with a bed of salad, lettuce,
endive, cucumber, &c.
371. Filets de Truite a la Mayonnaise. — 1 large or
2 small trout, | pint mayonnaise, No. 212, | pint
aspic, a few French gherkins, frying fat, or clarified
butter.