- Line some small moulds with aspic jelly.
- Halve each paupiette horizontally.
- Set a half paupiette in each mould, fixing it in place with a little more aspic jelly.
- Cover with a slice of seasoned tomato or cucumber.
- Cover this again with aspic jelly, and leave till firm.
- Turn out the little moulds, and serve them with a garnish of salad, or of chopped aspic to taste.
Another method of using the remains of cold fillets
- Choose a plain mould, and again line it with aspic jelly.
- Lay on this, in any pretty pattern, the cold fillets (if paupiettes slice them about a quarter of an inch thick, if ordinary fillets stamp them out into cutlet shapes, dusting them with a little coralline pepper and minced parsley), arranging them neatly round the sides and on the top.
- Set these with sufficient aspic jelly to produce an even surface.
- Chop up all the trimmings of the fish, mixing it with half a pint of shelled shrimps, or the flesh of a small lobster, or indeed any remains of fish handy.
- Season lightly with pepper and salt, and mix them with any good mayonnaise you like (if you have any remains of lobster, shrimp, or scallop sauce, stir this in the above).
- Pour a little just liquid aspic into the mixture.
- Fill the mould up with the latter, and put it aside to set.
Another pretty dish of the same kind is Fish Custard
- Prepare a savoury custard with the yolks of three or four eggs, two gills of the court-bouillon in which the fish was cooked, and one gill of milk.
- Season this with salt, pepper, and mace to taste, stirring in at the last.
52
COLD FISH.
over from the previous day two or three paupiettes
(rolled fillets) of sole (black or lemon), indeed any
fish will answer; line some small moulds with aspic
jelly, halve each paupiette horizontally, set a half in
each mould, fixing it in place with a little more aspic
jelly, then cover with a slice of seasoned tomato or
cucumber, as you please, cover this again with aspic
jelly, and leave till firm, when you turn out the little
moulds, and serve them with a garnish of salad, or of
chopped aspic to taste. Another method of using
the remains of cold fillets is the following: Choose a
plain mould, and again line it with aspic jelly; lay on
this, in any pretty pattern, the cold fillets (if paupiettes
slice them about a quarter of an inch thick, if ordinary
fillets stamp them out into cutlet shapes, dusting them
with a little coralline pepper and minced parsley),
arranging them neatly round the sides and on the top;
of course the more daintily this is done the prettier
will be the result. Set these with sufficient aspic jelly
to produce an even surface, then chop up all the trim-
mings of the fish, mixing it with, say, half a pint of
shelled shrimps, or the flesh of a small lobster, or indeed
any remains of fish handy may be utilised for this,
season lightly with pepper and salt, and mix them
with any good mayonnaise you like (if you have
any remains of lobster, shrimp, or scallop sauce, stir
this in the above); now pour a little just liquid aspic
into the mixture, fill the mould up with the latter, and
put it aside to set.
Another pretty dish of the same kind is Fish Custard,
made by preparing a savoury custard with the yolks of
three or four eggs, two gills of the court-bouillon in which
the fish was cooked, and one gill of milk, seasoning this
with salt, pepper, and mace to taste, stirring in at the last