Aspic de Laitances (Aspic of Soft Roes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soft roes (laitances)
- White wine
- White fish jelly (gelée blanche de poisson)
- Chervil pluches
- Capers
- Gherkins
Instructions
- Poach the soft roes in white wine and let them cool under a light press.
- Line a historied moule à douille with white fish jelly and decorate it with chervil pluches, capers and pieces of gherkin.
- Arrange the soft roes inside, either standing upright or in rows of escalopes alternating with layers of jelly.
- Dress and serve according to the general procedure for Aspics.