Cold Sole Fillets arranged on Mousse

Ingredients

• sole fillets
• Mousse (chosen according to « Préparations diverses de la Truite »)
• decorating elements in keeping with the Mousse
• melted aspic jelly

Instructions

1. Prepare the sole fillets so that they come out very white, since they must remain visible under the jelly.
2. Cool them under a light press.
3. Decorate them with elements in keeping with the Mousse on which they are to be arranged.
4. Set the Mousse out in a special dish, as described under « Truite froide sur Mousse ».
5. Range the decorated fillets on the Mousse.
6. Cover with succulent, limpid melted jelly.