Filets de Sole en Aspic

Ingredients

• 2 soles
• 1 lobster
• 1 oz. butter
• 1 oz. flour
• 1/2 gill cream
• 1/2 gill stock
• chopped parsley
• 2 truffles
• 1 quart aspic jelly
• lemon-juice

Method

1. 1

   Skin soles and remove fillets, chop lobster meat finely.

2. 2

   Melt butter, stir in flour, add lobster, cream, and stock, season.

3. 3

   Spread mixture on fillets, roll up, tie, and bake.

4. 4

   Serve with aspic jelly.

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.

oz. butter, \ small lobster, 1 hard-boiled egg, 1 small truffle, J pint aspic jelly, ^ lemon, | gill mayonnaise sauce (No. 277), 2 tablespoonfuls white sauce, salt, pepper, and cayenne to season, mushroom liquor or white wine. Skin the sole, remove the fillets, and bat out lightly each fillet with a wet chopping-knife or cutlet-bat. Remove the meat from the lobster and chop finely, put it in a stewpan with a little butter, season to taste, and stir over the fire for a few moments, then add enough sauce to moisten, spread the mixture on a plate, and let cool. Cut each fillet of sole in half crossways, season with pepper and salt, spread over with lobster mixture, and fold up. Place them on a buttered saute-pan, sprinkle over with a few drops of lemon -juice, and DRESSED FISH AND FISH ENTREES (COLD) 259 moisten with a little white wine or mushroom liquor, cover with a buttered paper, and cook in the oven for ten minutes. Meanwhile mask some cockle-shell moulds with a thin layer of aspic jelly, decorate each tastefully with stripes of truffle and hard-boiled white of egg, mix about half a pint of aspic liquid (i.e. not quite set) with the mayonnaise sauce, line the decorated moulds with this, then place the prepared fillets into the moulds, fill up with mayonnaise aspic, and put them on the ice to set. To serve, dip the moulds into warm water, and unmould quickly onto a dish, garnish with aspic jelly, and serve. 669. Filets de Sole en Aspic. — 2 soles, 1 lobster, oz. blotter, 1 oz. flour, \ gill cream, i gill stock, chopped parsley, 2 truffles, 1 quart aspic jelly (No. 293), lemon-juice

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