Chaud-froid de Filets de Sole à la Capucine

Ingredients

• 1 large sole
• 1/2 small lobster
• 8 prawns
• 1 truffle
• 1/2 gill mayonnaise sauce (No. 277)
• 1 teaspoonful anchovy essence
• 1/2 pint aspic (No. 293)
• a little white sauce
• 1 gill cream
• 2 sheets French gelatine
• a few drops of liquid carmine
• pepper and salt
• 1 oz: butter
• lemon

Method

1. 1

   Remove all the meat from the lobster, chop finely, and pound in a mortar.

2. 2

   Add the anchovy essence and sufficient white sauce to form a smooth paste, season to taste.

3. 3

   Fillet the sole, flatten the fillets, and spread the farce on one side of each; roll up or fold in two.

4. 4

   Place them on a buttered baking-sheet, season with pepper, salt, and lemon juice, cover with buttered paper, and cook in a moderate oven for about ten minutes.

5. 5

   Cool, then mask the inside of a mould with aspic jelly, decorate with prawns and truffles, and fill with aspic.

6. 6

   Set on ice to firm.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 204. The excerpt below is the record exactly as published.

Chaud-froid de Filets de Sole d la Capucine. — 1 large sole, % small lobster, 8 prawns, 1 truffle, % gill mayonnaise sauce (No. 277), 1 teaspoonful anchovy essence, f pint aspic (No. 293), a little white sauce, 1 gill cream, 2 sheets French gelatine, a few drops of liquid carmine, pepper and salt , 1 oz: butter, lemon

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