Petits Salpicons de Sole à la Berneval

Ingredients

• I large sole (cooked)
• I gill of cream
• 4 tomatoes
• ^ pint of Velont(5 .sauce
• 3 leaves of gelatine
• 1 quart of aspic made with Lemco
• Cucumber

Method

1. 1

   Take 1 pint of aspic and mix 4 tomatoes pounded well, add a little carmine, then tammy.

2. 2

   Pour into cone mould and set on ice.

3. 3

   Line some fish moulds with aspic, decorate with truffles, then coat with cream and gelatine.

4. 4

   Make a salpicon of sole, sauce, cream and gelatine, and fill in the small moulds.

5. 5

   When set turn out.

6. 6

   Place tomato aspic in centre of dish, arrange the fish moulds round the base, and garnish with cucumber and salad.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 9. The excerpt below is the record exactly as published.

PETITS SALPICONS DE SOLE A LA BERNEVAL. By kind permission of Liebig s Extract of Meat Co. I large .sole (cooked). T ruffles. I gill of cream. 4 tomatoes. ^ pint of Velont(5 .sauce. 3 leaves of gelatine. Carmine. 1 cjuart of aspic made with Lemco. Cucumber

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