Mayonnaise of Fillets of Soles, etc.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (31)
For the sole fillets
For the aspic border-mould decoration
For filling and garnishing the centre
Note - Alternative fish
Note - Alternative sauces
Note - Alternative garnishes
Note - Base layer in aspic-border
Instructions (17)
  1. Trim the fillets of three soles.
  2. Simmer them in a sautapan with 2 oz. of butter, pepper, salt and lemon-juice.
  3. When done, put them in press between earthen dishes.
  4. As soon as they are cold, divide each fillet into three scallops, trim the ends round.
  5. Put them into a basin with a little oil, vinegar, pepper, and salt, and let them steep in this.
Prepare an aspic border-mould
  1. Pound some rough ice fine, and put it into a deep pan.
  2. Imbed the mould partially in this.
  3. Pour a small quantity of aspic-jelly in the bottom of the mould, to the depth of about the eighth of an inch.
  4. Upon this place a decoration made as follows: Cut some black truffles and boiled white of eggs, in very thin slices; stamp these out into the form of rings, diamonds, leaves, &c., and arrange them with taste on the surface of the jelly.
  5. When this is complete the decoration must be covered in with a spoonful of aspic jelly, poured over with great care, so as not to disturb it.
  6. As soon as this has become set, fill the mould up with aspic.
  7. When that also has become set, turn the border out of the mould on its dish.
Assemble the dish
  1. Fill the centre with the fillets of soles (previously drained upon a napkin) neatly piled up in a conical form.
  2. Pour some green Mayonnaise sauce (No. 98) over them.
  3. Garnish the base of the fillets with a neat border of trimmed prawns-tails.
  4. Crown the Mayonnaise with the white-heart of a cabbage-lettuce, stuck into half an egg, boiled hard.
Note - Base layer in aspic-border
  1. Some shred lettuce, seasoned with oil, vinegar, pepper and salt, may first be placed at the bottom of the aspic-border, to pile the fillets upon.
Original Text
MAYONAISE OF FILLETS OF SOLES, ETC. TRIM the fillets of three soles; simmer them in a sautapan with 2 oz. of butter, pepper, salt and lemon-juice; when done, put them in press between earthen dishes, and as soon as they are cold, divide each fillet into three scallops, trim the ends round, put them into a basin with a little oil, vinegar, pepper, and salt, and let them steep in this. Next prepare an aspic border-mould in the following manner:— Pound some rough ice fine, and put it into a deep pan; imbed the mould partially in this, pour a small quantity of aspic-jelly in the bottom of the mould, to the depth of about the eighth of an inch, and upon this place a decoration made as follows:—Cut some black truffles and boiled white of eggs, in very thin slices; stamp these out into the form of rings, diamonds, leaves, &c., and arrange them with taste on the surface of the jelly; when this is complete the decoration must be covered in with a spoonful of aspic jelly, poured over with great care, so as not to disturb it: as soon as this has become set, fill the mould up with aspic, and when that also has become set, turn the border out of the mould on its dish. Fill the centre with the fillets of soles (previously drained upon a napkin) neatly piled up in a conical form, pour some green Mayonnaise sauce (No. 98) over them, garnish the base of the fillets with a neat border of trimmed prawns-tails, and crown the Mayonnaise with the white-heart of a cab- bage-lettuce, stuck into half an egg, boiled hard. Note.—Fillets of turbot, salmon, trout, mackerel, or gurnets, may be treated as the above; the sauce can be varied according to Nos. 97 and 99, and may also be garnished round the base of the fillets either with plover’s-eggs cut, crayfish-tails, or quarters of the white- hearts of cabbage-lettuces. Some shred lettuce, seasoned with oil, vinegar, pepper and salt, may first be placed at the bottom of the aspic- border, to pile the fillets upon.
Notes
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