A guide to modern cookery

preparations admit of all the fish sauces and garnishes, and that they may also be accompanied by all purées of fresh vegetables. 907—TURBAN DE FILETS DE SOLES A LA VILLARET Raise the fillets of three soles; flatten them slightly with a moistened beater, and trim them very straight on either side. Liberally butter a medium-sized savarin-mould. Lay the fillets aslant in this mould, with their tail-ends over-reaching its inner edge and their other ends projecting over its outer edge; slip a fine slice of truffle between each, and let them slightly overlap one another. When the mould is completely lined with the fillets of sole, fill it up with lobster _mousseline_ forcemeat. Gently tap the mould on a folded napkin lying on the table, with the object of settling the forcemeat, and then draw the overhanging ends of the fillets across the latter. Set to poach in a _bain-marie_ in a moderate oven. This done, take the mould out of the _bain-marie_; let it stand for a few minutes, and then turn it upside-down upon the dish. Leave it to drain; soak up the liquid that has leaked out on to the dish; take off the mould, and moisten the surface of the fillets by means of a small brush dipped in melted butter. The object of this last measure is to glaze the fish and to remove therefrom the froth resulting from its poached albumen. Now garnish the centre of the moulding with shrimps’ tails, mushrooms, poached milt, and slices of truffle, the whole cohered by means of Béchamel sauce finished with lobster butter. Send a sauceboat of Béchamel sauce, finished with lobster butter, to the table at the same time as the fish. 908—TURBAN DE FILETS DE SOLES ET SAUMON VILLARET Proceed as in the preceding recipe, but alternate the fillets of sole with very red slices of salmon of the same size as the fillets. The combination yields an excellent result, and the varying strips of white and orange which constitute the body of the moulded crown lend sightliness to the dish. N.B.—The designation “à la Villaret,”