914—The Preparation of Paupiettes of Fillets of Sole Salmon, etc.

The paupiettes (or fillets rolled after the manner of a scroll) are served either as entrées like fillets of sole, of which they are but a special kind, or as a garnish. For the second purpose, not only should they be smaller than for the first, but very small fillets are generally selected for the preparation of the paupiettes.

In order to make paupiettes, first remove the nervous film from the outside surfaces of the fillets, and then slightly flatten the latter with the blade of a large knife; trim them on both sides, and coat them on their flayed side with a thin layer of fish forcemeat, truffled or not, in accordance with the requirements.

Now roll them into scroll-form; smooth the forcemeat that projects from the top end, and the paupiettes are done.

Stand them upright in a buttered sautépan to poach, and take care to place them snugly together lest they lose their shape while the operation is in progress. Moisten them with sufficient fish fumet (No. 11, White Fish Stock) to cover them; poach them in a moderate oven, and remember, as in the case of fillets of sole, not to let the poaching-liquor boil.

All the garnishes and sauces suited to fillets of sole likewise obtain with paupiettes, provided the difference in their shape be taken into account when dishing up.

For salmon paupiettes, cut slices two-thirds inch wide, one-half inch thick, and the length of a fillet of sole, from a skinned fillet of salmon. In view of the unusual fragility of salmon’s flesh, the slices of fillets should be carefully flattened in order to give them the width and thickness of a fillet of sole. This done, spread forcemeat on them, and roll them as explained above.