A guide to modern cookery by A. Escoffier

poached in fish _fumet_, twelve poached oysters (cleared of their beards), twenty-four small quenelles of salmon, and twenty slices of truffle. Heat this garnish after having added a few drops of fish _fumet_ to it, and then thicken it with one-half pint of white-wine sauce prepared with paprika. Put the above garnish into the timbale, which should be very hot; set the latter on a folded napkin, and serve at once. 914—The Preparation of PAUPIETTES OF FILLETS OF SOLE SALMON, &c. The _paupiettes_ (or fillets rolled after the manner of a scroll) are served either as entrées like fillets of sole, of which they are but a special kind, or as a garnish. For the second purpose, not only should they be smaller than for the first, but very small fillets are generally selected for the preparation of the _paupiettes_. In order to make _paupiettes_, first remove the nervous film from the outside surfaces of the fillets, and then slightly flatten the latter with the blade of a large knife; trim them on both sides, and coat them on their flayed side with a thin layer of fish forcemeat, truffled or not, in accordance with the requirements. Now roll them into scroll-form; smooth the forcemeat that projects from the top end, and the _paupiettes_ are done. Stand them upright in a buttered sautépan to poach, and take care to place them snugly together lest they lose their shape while the operation is in progress. Moisten them with sufficient fish _fumet_ (No. 11) to cover them; poach them in a moderate oven, and remember, as in the case of fillets of sole, not to let the poaching-liquor boil. All the garnishes and sauces suited to fillets of sole likewise obtain with _paupiettes_, provided the difference in their shape be taken into account when dishing up. For salmon _paupiettes_, cut slices two-thirds inch wide, one-half inch thick, and the length of a fillet of sole, from a skinned fillet of salmon. In view of the unusual fragility of salmon’s flesh, the slices of fillets should be carefully flattened in order to give them the width and thickness of a fillet of sole. This done, spread forcemeat on them, and roll them as explained above. =Soles and Fillets of Sole (Cold)= 915—ASPIC DE FILETS DE SOLES An essential point in the making of an aspic is the clearness of the fish jelly. For a sole aspic, take some white fish aspic, which is at once succulent, limpid, and just sufficiently viscous to allow of its being turned out of a mould without breaking. For the purpose under consideration, moulds with plain or decorated borders are generally used, and there are two modes of procedure:—