917—Bordure de Filets de Soles à l’Italienne

Line a border-mould with jelly; i.e., coat its bottom and sides with a thin layer of fish jelly, rocking it upon ice as already explained.

Now fill it, two-thirds full, with a garnish consisting of a julienne of cold, poached fillets of sole, a julienne of truffles (two oz. per two filleted soles), and a julienne of capsicum (one and one-half oz. per two filleted soles). Fill up the mould with melted fish jelly, and leave the latter to set.

When about to serve, turn out the mould upon a little, low cushion of rice, lying on a dish, and set an Italian salad in the centre.

Serve a Mayonnaise sauce with this dish.