A guide to modern cookery

preparation on the tray being not greater than that of a fillet of sole. When the jelly is set, cut it into rectangles exactly the same size as the prepared dominoes, and then, by means of a little melted, cold jelly, fix the dominoes of sole to the rectangles just prepared. Put some chopped jelly in the centre of the dish, and on this lay the dominoes in a muddled heap. 922—FILETS DE SOLES FROIDS DRESSÉS SUR MOUSSES What I pointed out above, I repeat here for the reader’s guidance—namely, that fillets of sole may be prepared after all the recipes given for trout (No. 813). As the fillets of sole in this dish remain very conspicuous, it is advisable to keep them very white in the poaching. Set them to cool under a light weight, and decorate them in a way that will be in keeping with the _mousse_ on which they are dished. This _mousse_ is set on a special dish, as already explained, and the decorated fillets are laid upon it and covered with melted jelly. For the variation of _mousses_, see the table given under No. 815. 923—TURBOT Turbot is generally served boiled, accompanied by freshly cooked, floury potatoes, and the cases are exceptional when, cooked in this way, it is dished with any other garnish. All fish sauces may be served with turbot. When, for the sake of variety, or in pursuance of the consumer’s wishes, turbot has to be braised or garnished, it is best to select a medium-sized fish, _i.e._, one weighing from eight to twelve lbs., thick, very fleshy, and white. Unless expressly ordered, it is best to avoid surrounding the piece with its garnish. Preferably, send the latter to the table in a separate dish, as also the sauce. By this means the service is expedited, and, more important still, the fish is quite hot when it reaches the table. It is granted that the sight of a dish containing a fine, richly garnished and tastefully arranged piece is flattering to the host, but it would be a pity that the