Another Method of Preparing Aspics de Filets de Soles

Ingredients

• ten fine fillets of sole
• little rod of truffle
• a few tablespoonfuls of melted fish jelly
• pieces (lozenges, crescents, &c.) of very black truffle

Method

1. 1

   Coat fillets with truffled fish forcemeat and roll around a truffle rod.

2. 2

   Poach gently in fish fumet and cool.

3. 3

   Coat a mould with melted fish jelly.

4. 4

   Decorate and fix with jelly.

5. 5

   Arrange paupiette roundels in the mould, adding jelly until filled.

6. 6

   Turn out as directed.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 178. The excerpt below is the record exactly as published.

a few tablespoonfuls of melted fish jelly into the mould, which should be lying amidst broken ice. As soon as the jelly begins to set, decorate it tastefully with pieces (lozenges, cres- cents, &c.) of very black truffle and the poached white of an egg. Capers, tarragon leaves, thin roundels of small radishes, &c., may also be used for the purpose of decoration. When this part of the procedure has been satisfactorily effected, sprinkle a few drops of the same jelly over the decorat- ing particles, in order to fix them and prevent their shifting during the subsequent stages of the process. Now add enough melted jelly to cover the bottom of the mould with a layer one inch thick, and leave this to set. : xX 2 308 GUIDE TO MODERN COOKERY On this set jelly, arrange the six fillets of sole; let their tail- ends overlap, and cover them with jelly. Continue adding coat upon coat of jelly until the thickness covering the fillets measures about one-half inch. Now arrange the remaining fillets in the reverse order, and fill up the mould with cold, melted jelly. Leave to cool for one hour. When about to serve, quickly dip the mould in a saucepan of hot water; wipe it, and turn out the aspic upon a folded napkin lying on a dish. 916—Another Method of Preparing ASPICS DE FILETS DE SOLES Coat ten fine fillets of sole with a thin layer of truffled fish forcemeat finished with crayfish butter, and roll them round a little rod of truffle

Cook this with the app: pantry check, scaling, and the assistant.