Filets de Soles Calypso

Ingredients

• paupiettes
• small tomatoes
• crayfish mousse
• milt
• tails of crayfish

Method

1. 1

   Flatten fillets and roll into paupiettes.

2. 2

   Poach in fish fumet and lemon juice.

3. 3

   Cool and remove wood.

4. 4

   Prepare tomatoes and fill with crayfish mousse.

5. 5

   Garnish with milt and crayfish tails.

6. 6

   Arrange on a dish with fish jelly.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 179. The excerpt below is the record exactly as published.

FILETS DE SOLES CALYPSO Flatten the fillets, and roll them into paupiettes around little rods of wood two-thirds inch thick. Lay the paupiettes in a buttered sautépan, with their joined sides undermost, and poach them in very clear fish fumet and lemon juice, taking care to keep them very white. Let them cool, and remove the pieces of wood, whereupon they will have the appearance of rings. Take as many small tomatoes as there are paupiettes; cut them in two at a point two-thirds of their height below their stem-end; empty, and peel them. Set a paupiette, upright, in each tomato; fill the centre with crayfish mousse combined with crayfishes’ tails in dice; lay a round piece of milt (stamped out with a cutter, poached, and cold) on each, and, finally, the shelled tail of a crayfis

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