Chapter XVII · Roasts and Salads · No. 2017
Built upon: No. 916Another Method of Preparing Aspics de Filets de SolesNo. 2011Salade de Légumes
2017—Salade Parisienne
No. 916, Another Method of Preparing Aspics de Filets de Soles a Charlotte-mould with very clear jelly, and garnish its bottom and sides with thin collops of spiny-lobster’s tail decked with truffles. Fill the mould with a vegetable salad (No. 2011, Salade de Légumes) combined with a quarter of its volume of lobster or spiny-lobster remains, cut into dice, and cohered by means of a cleared mayonnaise.
Leave to set in the cool, and, when about to serve, turn out on a napkin.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2017, p. 621. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →