908—Turban de Filets de Soles et Saumon Villaret

Proceed as in the preceding recipe, but alternate the fillets of sole with very red slices of salmon of the same size as the fillets.

The combination yields an excellent result, and the varying strips of white and orange which constitute the body of the moulded crown lend sightliness to the dish.

N.B.—The designation “à la Villaret,” relating to the crown alone, in no wise affects the constituents of the garnish; these may either remain the same as those of the preceding recipe, or may be replaced by something similar. The sauce alone remains unalterable, and this should be a good Béchamel finished with lobster butter.