Aspic de Filet de Sole Vatel

Name: Aspic de Filet de Sole Vatel
Ingredients: Moulds lined with aspic and decorated; the cooked and trimmed fillets of soles placed round; a salpicon of soles, mushrooms and trufte; liquid aspic to cover

From The new practical cookery guide, 1913

Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 130. The excerpt below is the record exactly as published.

Aspic de Filet de Sole Vatel — Moulds lined with aspic and decorated, the cooked and trimmed fillets of soles placed round, a salpicon of soles, mush- rooms and trufte, lie with mayonnaise to fill the centre of moulds, and liquid aspic to cover

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