A guide to modern cookery

layer one-half inch thick of fish jelly. After having properly trimmed the ends of the _paupiettes_, cut them into roundels one-half inch thick; set these upright against the sides of the mould, keeping them close together; add a few drops of melted jelly to fix the roundels, and as soon as this has set, add a further quantity, sufficient to completely cover them. As soon as this jelly sets, repeat the operation with the _paupiette_ roundels and the jelly, and do so again and again until the mould is filled. For turning out the aspic, proceed as directed above. 917—BORDURE DE FILETS DE SOLES A L’ITALIENNE Line a border-mould with jelly; _i.e._, coat its bottom and sides with a thin layer of fish jelly, rocking it upon ice as already explained. Now fill it, two-thirds full, with a garnish consisting of a _julienne_ of cold, poached fillets of sole, a _julienne_ of truffles (two oz. per two filleted soles), and a _julienne_ of capsicum (one and one-half oz. per two filleted soles). Fill up the mould with melted fish jelly, and leave the latter to set. When about to serve, turn out the mould upon a little, low cushion of rice, lying on a dish, and set an Italian salad in the centre. Serve a Mayonnaise sauce with this dish. 918—FILETS DE SOLES CALYPSO Flatten the fillets, and roll them into _paupiettes_ around little rods of wood two-thirds inch thick. Lay the _paupiettes_ in a buttered sautépan, with their joined sides undermost, and poach them in very clear fish _fumet_ and lemon juice, taking care to keep them very white. Let them cool, and remove the pieces of wood, whereupon they will have the appearance of rings. Take as many small tomatoes as there are _paupiettes_; cut them in two at a point two-thirds of their height below their stem-end; empty, and peel them. Set a _paupiette_, upright, in each tomato; fill the centre with crayfish _mousse_ combined with crayfishes’ tails in dice; lay a round piece of milt (stamped out with a cutter, poached, and cold) on each, and,