Aspic de Filets de Soles

Ingredients

• twelve small fillets of sole
• a few tablespoonfuls of melted fish jelly
• mould capable of holding one quart
• butter and lemon juice
• pieces (lozenges, crescents, &c.) of very black truffle and the poached white of an egg. Capers, tarragon leaves, thin roundels of small radishes, &c.

Method

1. 1

   Fold the fillets and poach them in butter and lemon juice.

2. 2

   Cool under a light weight.

3. 3

   Pour melted fish jelly into a mould on broken ice.

4. 4

   Decorate with truffles and egg white.

5. 5

   Cover with jelly and set.

6. 6

   Arrange fillets, cover with jelly, and repeat until filled.

7. 7

   Cool for one hour, then dip in hot water to turn out.

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.

ASPIC DE FILETS DE SOLES An essential point in the making of an aspic is the clearness of the fish jelly. For a sole aspic, take some white fish aspic, which is at once succulent, limpid, and just sufficiently viscous to allow of its being turned out of a mould without breaking. For the purpose under consideration, moulds with plain or decorated borders are generally used, and there are two modes of procedure :— 1. For a mould capable of holding one quart, fold twelve small fillets of sole and poach them in butter and lemon juice, taking care to keep them very white. This done, set them to cool under a light weight. Pour 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.

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