64
COLD FISH.
and by no means expensive dish, as fillets of plaice
or lemon sole answer quite as well as more expensive
fish.
Fish, Chartreuse of.—Fillet a good sole, &c., and cook
the fillets in a well buttered baking tin, with lemon juice,
salt, and pepper, under a buttered paper, for six to eight
minutes; then take up, and place them between two
plates, lightly weighted, to press till cold. Now stamp
them out with a round cutter, garnishing half with
lobster coral or coralline pepper, and the other half with
minced parsley and sieved hard-boiled egg, setting this
with a drop or two of just liquid aspic. Line a plain
charlotte mould with aspic, and arrange the rounds of
sole all over the sides and top, adding tiny bunches of
picked chervil, and a dust of coralline pepper, if liked,
between the garnish, setting this with more aspic jelly.
Now mince the remains of the fish, and mix it with about
a cupful of picked and minced shrimps or lobster, four
(canned and well rinsed) artichoke bottoms, and two
peeled tomatoes, cut into small dice, and, lastly, twelve
small raw oysters; season to taste with coralline pepper
and salt, &c., and mix it all with half a pint of aspic jelly
and half a gill of good mayonnaise, stirring it well
together over ice till it is just beginning to set, when it
must be poured into the mould, and left on ice or in a
cool place till firm, when it should be turned out and
served garnished with chopped aspic, and a tomato and
watercress (or any other) salad to taste. It is not
necessary to use sole for this dish, as neat little fillets
of whiting, &c., may be used in the same way; only
remember in that case to point each row of fillets
the opposite way. This is a most economical dish,
as any scraps of fish, sauce, &c., may be used in its
composition.