Turban de Filets de Sole à la Montpellier

Ingredients

• Line a border mould
• a thin layer of aspic jelly (No. 387)
• truffles
• hard-boiled white of egg
• 1 hard-boiled egg
• 1 peeled shallot
• 1 dessert-spoonful of chopped parsley
• 1 teaspoonful of tarragon
• 1 teaspoonful of chervil
• 1 teaspoonful of fennel leaves
• 3 boned Gorgona anchovies
• 1 oz. of fresh butter
• 1/2 tablespoonful of spinach puree
• 1/2 pound of cooked whiting
• 1/2 teaspoonful of essence of anchovy
• 1 tablespoonful of white sauce
• the yolks of two hard-boiled eggs
• 1 tablespoonful of cream
• a dust of cayenne pepper
• salt

Method

1. 1

   Line a border mould with aspic jelly, decorate with truffles and egg, then mask with 'Beurre Montpellier'.

2. 2

   Pound egg, shallot, parsley, tarragon, chervil, fennel, anchovies, butter, and spinach puree.

3. 3

   Add cream, season, and dilute with aspic.

4. 4

   Pound cooked whiting, mix with anchovy paste, essence, white sauce, yolks, and cream.

5. 5

   Cook fillets in a buttered saute-pan, cool, and set in the mould with whiting puree.

6. 6

   Fill and set on ice.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 206. The excerpt below is the record exactly as published.

Turban de Filets de Sole ala Montpellier. — Line a border mould with a thin layer of aspic jelly (No. 387) ; when set decorate the sides with truffles and hard-boiled white of egg, then mask with a layer of ‘ Beurre Montpellier,’ prepared as follows : DRESSED FISH AND FISH ENTREES (COLD) 261 Pound in a mortar 1 hard-boiled egg, 1 peeled shallot, 1 dessert- spoonful of chopped parsley, 1 teaspoonful each of tarragon, chervil, and fennel leaves, 3 boned Gorgona anchovies, 1 oz. of fresh butter, and half a tablespoonful of spinach puree. When well pounded add a dessertspoonful of cream, season with pepper and salt, and rub through a fine wire sieve, dilute with about half a gill of aspic jelly, and mask the mould as directed. Pound half a pound of cooked whiting freed from bones, add an ounce of anchovy paste, half a teaspoonful of essence of anchovy or a tablespoonful of white sauce, the yolks of two hard-boiled eggs, and a tablespoonful of cream ; when smooth rub through a fine sieve, mix with about half a pint of liquid aspic jelly, season with a dust of cayenne pepper

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