Mayonnaise de soles à la Celestine

Ingredients

• about a gill of Chablis, or good French vinegar
• a small minced shallot
• a peppercorn or two
• a pinch of salt
• half a pint of milk
• the yolks of three or four eggs
• about two spoonfuls of shrimp puree
• a full one of roughly minced shrimps
• a good dust of coralline pepper
• seasoning this rather highly with salt, white pepper

Method

1. 1

   Boil the vinegar with shallot, peppercorns, and salt until reduced.

2. 2

   Whisk this into a cold custard made from milk and egg yolks, seasoned with salt and peppers.

3. 3

   Mix in shrimp puree and minced shrimps.

4. 4

   Pour into aspic-lined dariole moulds, cover with more aspic, and let set.

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 5. The excerpt below is the record exactly as published.

half a pint of milk and the yolks of three or four eggs, seasoning this rather highly with salt, white pepper, and a good dust of coralHne pepper, and set it aside till cold. Now put about a gill of Chablis, or good 10 SALADS, SANDWICHES, &c. French vinegar, into a pan with a small minced shallot, a peppercorn or two, and a pinch of salt, and boil this down sharply till only a tablespoonful or so is left ; then whisk it all very gradually to the cold custard, mixing in at the same time about two spoonfuls of shrimp puree (i.e., shrimps rubbed through a sieve with a little butter), and a full one of roughly minced shrimps. Pour this mixture into some aspic-lined dariole moulds, pouring more aspic over the top to fix them, and leave till quite set. Now well wash, dry, and break up some good lettuce, turn out the border mould, arrange the little dariole moulds all round the top, and fill up the centre with the lettuce tossed in a good mayonnaise dressing, only adding this in at the last, and, if liked, mixing some shelled shrimps amongst the lettuce. Soles prepared thus are deheious if the centre of the mould is filled with a mixture of cold, cooked, sliced Jerusalem artichokes, sliced trufiles, finely shred celery (or sliced cooked celeriac), and stewed mussels, or raw oysters, adding the liquor of the latter to the mayonnaise sauce. Treated thus it is known as Mayonnaise de soles d la Celestine

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