916—Another Method of Preparing Aspics de Filets de Soles

Coat ten fine fillets of sole with a thin layer of truffled fish forcemeat finished with crayfish butter, and roll them round a little rod of truffle, twice as thick as an ordinary penholder. Tie these paupiettes, once or twice round, with cotton; poach them very gently in fish fumet and cool them on ice. Take a border-mould, even if possible; pour therein a few tablespoonfuls of melted fish jelly, and then rock it about on broken ice, with the object of evenly coating it with a thin layer of the jelly.

This operation is technically called “clothing the mould.”

Decorate the bottom of the mould as explained above; fix the decorating particles, and cover them with a layer one-half inch thick of fish jelly.

After having properly trimmed the ends of the paupiettes, cut them into roundels one-half inch thick; set these upright against the sides of the mould, keeping them close together; add a few drops of melted jelly to fix the roundels, and as soon as this has set, add a further quantity, sufficient to completely cover them.

As soon as this jelly sets, repeat the operation with the paupiette roundels and the jelly, and do so again and again until the mould is filled. For turning out the aspic, proceed as directed above.