Dominoes of Sole Fillets

Ingredients

• fine large sole fillets
• mushroom cooking liquor
• lemon juice
• butter
• white lean Sauce Chaud-froid
• very black truffle
• aspic jelly
• Caviar
• melted deeply coloured jelly
• oil

Instructions

1. Lightly flatten fine large sole fillets and poach them with mushroom cooking liquor, lemon juice and butter; cool them under a press.
2. When quite cold, cut them into correct rectangles the size of a domino, keeping the trimmings.
3. Coat the rectangles with a white lean Sauce Chaud-froid, decorate them as dominoes with small rounds of very black truffle, and glaze them with jelly.
4. Pound the fillet trimmings with the same weight of Caviar and pass through a fine sieve.
5. Add to this mixture a weight of melted, very deeply coloured jelly equal to the weight of the trimmings.
6. Let it set in a lightly oiled tray with raised edges, at the thickness of a sole fillet.
7. When firm, turn it out and cut it into rectangles exactly like those of sole.
8. Fix the chaud-froided, decorated rectangles on them with a little melted jelly.
9. At the moment of serving, arrange a dome of chopped jelly on a round dish and set the dominoes upon it, imitating a game of dominoes overturned.