Aspic of Sole Fillets (first method)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 12 sole fillets
- butter
- lemon
- very clear aspic jelly
Instructions
- Fold 12 sole fillets and poach them with butter and lemon so that they stay quite white.
- Cool them under a light press and trim them.
- Line a plain or ornamented moule à douille with very clear jelly.
- Decorate the mould and build it up with the sole fillets, following the ordinary procedure for Aspics.