Roulettes de Sole a la Russe (Cold Sole with Artichoke and Caviare)

Ingredients

• 1 small sole
• 8 small artichoke bottoms
• 1 jar of Astrachan caviare
• 1 lemon
• 1 oz. butter
• 1 glass white French wine
• salt
• pepper
• cayenne
• lobster coral

Method

1. 1

   Skin and fillet the sole, make fish stock with the bones.

2. 2

   Roll each fillet around buttered wooden rolls, season, add wine and fish stock, cover, and cook for 10 minutes.

3. 3

   Once cold, cut each fillet in two.

4. 4

   Coat artichoke bottoms with aspic, place fillet rings in each, fill with caviare, and garnish with lemon and lobster coral.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.

salt, pepper, and put a tiny piece of butter on the surface of each. Sprinkle with lemon juice. Cover with buttered paper, and poach in the oven till tender. When done, take up, place the slices carefully on a sieve, mix the lobster farce with a little cream and asp^c, just sufficient to bind, and spread one side of the salmon slices with it. Put them on a wire tray, and sauce over carefully with pink chaudfroid sauce. Besprinkle the edges' with chopped truffle or pistachio, place a star of truffle in centre of each, and coat them finally with a thin layer of aspic. Shred finely the peeled cucumber, mix with very little mayonnaise and whipped cream, salt, and paprika. Have ready a border made of savoury semolina, coated with pink chaudfroid sauce. Fill the centre with the seasoned cucumber and cream, dress the salmon slices on top of the border, garnish round the base of the dish with triangular slices of set aspic. The dish is then ready to serve. Petits Souffles de Saumon, Gauloise. (Cold Salmon Souffles.) J lb. cold cooked salmon, J large cucumber, | gUl bechamel sauce, i-| gills aspic jelly, 2 table-spoonfuls fish essence, i teaspoonful anchovy essence, \ gill cream, salt, pepper, paprika and nutmeg for seasoning, i truffle and chervil leaves for garnish. Peel and slice the cucumber and cut out 8 Jin. thick rings, blanch the remainder in salted water. Free the Fish Entrees. 59 fish from skin and bones, put the latter into a stew-pan with one glass of claret, stock and usual vegetables and make into essence. Pound the salmon in a mortar, when fine enough, add the sauce and the remainder of the cucumber including the trimmings, which has been previously blanched in salted water and well drained. Put all through a fine sieve and incorporate about | gill of aspic and the fish essence, and anchovy essence ; then season to taste with salt, pepper and paprika. Whip the cream till stiff and stir into the above. Fill up 8 small china or silver-plated souffle cases, each provided with a paper band, and place them on the ice. When set, put a ring of cucumber on top of each souffle and fill the cavity with aspic flavoured with fish essence. To serve remove the paper bands, decorate the centre of each with a neatly cut slice of truffle and chervil leaves — then dish up and send to table. Z^phires de Crabes ^ la Royale (Cold). Remove the flesh from two crabs, flake a portion and use it for garnish. Pound the remainder in a mortar till quite smooth, then add a gUl of bechamel sauce. Season with salt, pepper and aromatic spice, mix well, and rub through a sieve. Incorporate half a gill of stiff aspic, and fill the mixture into small Savarin moulds, which have been previously masked with aspic and decorated with fine strips of truffles and strips of pimiento or red chilli skin. Place the little moulds on the ice for 2 hours, turn them out on to small round dishes, fill the centre with the flaked crab flesh, decorate with lobster coral or chopped pistachios, and serve with a sauce composed of mayonnaise, whipped cream, a little French mustard, and a little grated horseradish. The sauce must be kept on the ice until required for table. 6o Recherche Entrees. Roulettes de Sole a la Russe (Cold). (Rings of Sole with Artichoke and Caviare.) I small sole, 8 small artichoke bottoms, i jar of Astra- chan caviare, i lemon, \ 07. butter, \ glass white French wine (Chablis or Sauterne), aspic, salt, pepper and cayenne"^ lobster coral. Skin and fillet the sole, make fish stock with the bones and skin. Roll each fillet of sole round one or more well buttered wooden rolls. Place them in a buttered saute- pan, season to taste, add the wine, a little fish stock, and a few drops of lemon juice. Cover with buttered paper, and cook in the oven for lo minutes. Take up the rolls, and when quite cold, carefully re- move the fillets, then cut each in two, so as to obtain eight lings in all. Scallop out the artichoke bottoms, and cut out some of the hara portion from the bottoms. Place them on the ice and coat with aspic. To serve, place a ring of fillet of sole in each artichoke bottom. Fill the centre with caviare, previously iced. Ornament the top with triangular-shaped thin slices of lemon and lobster coral. Dish up; garnish with parsley, place on a dish, surrounded with crushed ice. Filets de Sole Saint-Georges. 2 soles, I gill picked shrimps, i gill lobster sauce, \ gill cream, 4 large potatoes, i small glass white wine (Chablis or Sauterne), i lemon, i 07. butter, seasoning, sauce Bercy. (See Sauces.) Skin and fillet the soles, roll up each fillet, cut side outwards round the end of a carrot, previously scraped and buttered. Place them carefully on to a buttered baking sheet or saut6-pan. Season with salt, pepper, and lemon juice, pour over the white wine, cover with buttered paper, and cook for 10 minutes in the oven. Wash and dry the potatoes, and bake them till quite soft CONCOMBRE FARCIE AGRASIENNE. (/>• 55.; MOUSSE DE JAMBON. FROID. (P.117.] Fish 'Entrees. 6i in the oven. Toss the shrimps in butter, then add the lemon juice, and the cream, lastly the lobster sauce, and re-heat. Cut the potatoes in halves. Scoop out some of the centre (soft) part, and put a little of the shrimp ragout in each. Slip off the fillets of sole, and fill them with the ragout, then place them in the potatoes. Re-heat, and dish up round a neatly cut croute of fried bread. Gar- nish with parsley and cut lemon. Serve hot with a boat of sauce B^rcv. Paupiettes de Sole h. la Royale. Skin 3 medium-sized soles, and remove the fiUets care- fully. Lay them in a dish with enough white wine (Chablis or Hock), and lemon juice to soak for an hour. Prepare a fish farce with 3 whiting and the needful quantity of cream and seasoning, mix with it some finely chopped lobster and lobster butter. Spread the fillets with this and roll them up. Range them on a buttered saute-pan and insert on top of each several prawns with a small round of truffle in the centre. Poach them carefully in the oven till done, then take up and dish up in the form of a crown on a small round of artichoke bottoms. Prepare a fish stock (clear) with the fish bones, season, strain and reduce with white wine and lemon juice. Add a few chopped tarragon leaves and 2 pats of fresh butter. Sauce over the fillets with this. Fill the centre of the dish with a ragout of mushroom heads and small lobster quenelles mixed with Cardinal sauce. Garnish the dish with fleurons. Filets de Sole ^ la Diane. 2 small soles, Nouille paste, white wine, s*asoning, grated cheese, prawn puree, i truffle, veloute sauce, I 07. butter. 62 Recherche Entrees. Prepare a nouille paste, made with 6 07. flour, i oz. butter,

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