Fillets of Herring à la Comtesse Kessler

Filets de Hareng à la Comtesse Kessler


Take some little fish moulds, line them thinly with aspic jelly that is garnished with gold and silver leaf, and then mask this with aspic jelly tinged slightly with sap green; place a small half fillet of marinaded herring on the jelly in the mould, sprinkle over with French capers and fill up the mould with aspic; when set dip the moulds into warm water and turn out on a little paper case on a little chopped aspic and garnish with little shreds of raw cucumber, celery, gherkin, and red pickled cabbage. Serve for hors-d’œuvre or cold collation.