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Pepper and Salt (One ounce of Butter) (II)

One ounce of Butter.

Half a gill of White Wine.

Fillet the soles; trim the fillets neatly. Chop the shrimps finely; put them in a saucepan on the fire with half an ounce of butter. When warm add the anchovy paste and parsley; moisten with a few drops of Béchamel sauce; put on a plate and let it cool. Spread one side of the fillets with this mixture; roll up; shape them well, and tie up with some cotton, place them in a buttered sauté-pan, sprinkle over with a few drops of lemon juice and the wine; season with pepper and salt; cover with a buttered paper, and cook slowly in the oven for about fifteen minutes. Set them on a baking-sheet, and let them get quite cold.

Put the Béchamel sauce, with about a gill of aspic, in the sauté-pan, containing the fish liquor; stir over the fire, let it reduce a little, and strain it through a tammy. Now trim the fillets neatly, and cut them in two, crossways.

Mask the moulds with a coating of aspic jelly ; ornament the bottoms with small dice of truffles to represent the nails, etc. Cover with a layer of the prepared chaudfroid sauce; when nearly set put half a fillet in each mould. Cover well with chaudfroid sauce, set this again, and fill up with D2 more sauce, finishing with a thin coating of aspic.

Put them on the ice till set. Turn out and place them on a dish in border shape; put a little salad in the centre, and garnish with fancifully cut pieces of aspic and parsley.