A guide to modern cookery

finally, the shelled tail of a crayfish on each roundel of milt. Arrange the tomatoes in a circle round a dish; surround them with little triangles of white fish jelly, and garnish the centre of the dish with the same fish jelly, chopped. 919—FILETS DE SOLES CHARLOTTE Fold the fillets; poach them in fish _fumet_, and let them cool. Trim them; coat them with pink chaud-froid sauce; decorate each fillet by means of a rosette of chervil leaves, in the centre of which rests a bit of lobster coral, and glaze them with fish jelly. Set them, tail end uppermost, against a _mousse_ of milt with horse-radish, moulded in a narrow dome-mould, which should have been coated with fish jelly and besprinkled with chopped coral. Surround with a border of regularly-cut jelly dice. 920—FILETS DE SOLES A LA MOSCOVITE Prepare (1) some _paupiettes_ of filleted sole, in rings, as explained under “Filets de Soles à la Calypso” (No. 918); (2) as many round, fluted cases made from hollowed cucumber as there are _paupiettes_. The cucumber cases should be well _blanched_ and _marinaded_ inside. Set each paupiette in a cucumber case; garnish their centre with caviare, and arrange them in a circle on a dish. Send a sauce Russe to the table, separately, at the same time as the dish. 921—DOMINOS DE FILETS DE SOLES Select some fine, fleshy fillets; slightly flatten them; poach them in a little of the cooking-liquor of mushrooms, some lemon juice and butter, and set them to cool under a light weight. When the fillets are cold, trim them and cut them into regular rectangles the size of dominoes. Coat the rectangles with a maigre, white, chaud-froid sauce; decorate them in imitation of dominoes, with little spots of truffle; glaze them with cold, melted fish jelly, and put them aside. Pound the trimmings of the fish together with their weight of caviare, and rub the whole through a fine sieve. Add to this preparation half its weight of highly-coloured jelly, and leave it to set in a somewhat deep and moderately-oiled tray, the thickness of the