Auguste Escoffier

2038 Aspic de Filets de Sole

Aspic of Fillets of Sole

Appears in

#28Le Guide Culinaire

Le Guide Culinaire

By Auguste Escoffier

Published 1903

This may be prepared in either of the following ways:
  • Fold 12 fillets of sole and shallow poach with butter and lemon juice so as to keep them white. Allow to cool under pressure and trim carefully to an even shape.
  • Coat a plain or fancy deep mould with a layer of very clear Fish Aspic Jelly, decorate and fill with the fillets of sole in the usual manner for Aspics.
  • Coat 10 nice fillets of sole with a thin layer of truffled fish forcemeat and roll them up Paupiette shape, enclosing a 1 cm (⅖ in) diameter cork-shaped piece of truffle in the centre.