Soles and Fillets of Soles: Escoffier (Cold)

Rolled in paupiettes, half stuffed with fish forcemeat mixed with lobster butter, and the other half with forcemeat mixed with chopped truffles, poached. When cold cut in four, and dress in a mould lined with aspic, alternating the colours. The mould filled with crayfish mousse. Dish up on serviette.