Filets de Sole, Ravigotte
- Bat out and trim the fillets from a nice sole, and cut each into two or four according to size.
- Sprinkle one side with minced parsley, white pepper, salt, a drop or two of lemon juice, and some roughly minced shrimps (prawns or lobster, according to what you have), mixing these with a little béchamel or velouté to spread them.
- Roll up the fillets and fasten them into shape with a buttered paper.
- Bake for twelve to fifteen minutes in a well-buttered tin, seasoned with lemon juice and a few drops of wine or fish stock, under a buttered paper.
- Lift them out and leave till quite cold.
- Remove the paper bands, trim the fillets neatly into shape and mask them with ravigotte aspic (three large table- spoonfuls of ravigotte sauce blended with a short half pint of just liquid aspic).
- Garnish them when this is set with a rosette of anchovy butter, and serve with triangles of aspic jelly, and seasoned watercress.
- Any small fillets of fish may be treated thus, and need not be rolled.
Petites Timbales de Crabe en Mayonnaise
- Pick the flesh from a good crab and pound it with a mustard- spoonful each of made English and French mustard, coral- line pepper, salt, a dessertspoonful of essence of anchovy, a tablespoonful of tarragon vinegar, and, if liked, a drop or two of Tabasco.
- When this is all smooth, blend it with half a gill of thick cream, and two and a half gills of aspic, and sieve it.
- Line some bombe or timbale moulds with tomato jelly, fill them up with the crab purée, cover with more jelly, and put them away to set.
- Turn out, dish in a circle, and fill up the
SMALL ENTRÉES, &c.
up the centre of this with shred celery, crisped in cold water till wanted, and sliced truffles, all tossed in the American cooked mayonnaise.
Filets de Sole, Ravigotte.—Bat out and trim the fillets from a nice sole, and cut each into two or four according to size; then sprinkle one side with minced parsley, white pepper, salt, a drop or two of lemon juice, and some roughly minced shrimps (prawns or lobster, according to what you have), mixing these with a little béchamel or velouté to spread them; now roll up the fillets and fasten them into shape with a buttered paper, and bake for twelve to fifteen minutes in a well-buttered tin, seasoned with lemon juice and a few drops of wine or fish stock, under a buttered paper; then lift them out and leave till quite cold. Now remove the paper bands, trim the fillets neatly into shape and mask them with ravigotte aspic (three large table- spoonfuls of ravigotte sauce blended with a short half pint of just liquid aspic), garnishing them when this is set with a rosette of anchovy butter, and serve with triangles of aspic jelly, and seasoned watercress. Any small fillets of fish may be treated thus, and need not be rolled.
Petites Timbales de Crabe en Mayonnaise.—Pick the flesh from a good crab and pound it with a mustard- spoonful each of made English and French mustard, coral- line pepper, salt, a dessertspoonful of essence of anchovy, a tablespoonful of tarragon vinegar, and, if liked, a drop or two of Tabasco. When this is all smooth, blend it with half a gill of thick cream, and two and a half gills of aspic, and sieve it. Now line some bombe or timbale moulds with tomato jelly, fill them up with the crab purée, cover with more jelly, and put them away to set. Turn out, dish in a circle, and fill up the