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Pepper and Salt (One glass of White Wine)

One glass of White Wine.

Line a border mould with a thin layer of aspic jelly; when set mask the inside with a layer of Beurre Montbellier, prepared as follows:

Pound the egg in a mortar with the shalot, the chopped parsley, tarragon, chervil, and fennel leaves, the Gorgona anchovies boned, the butter and cooked spinach. When well pounded add the cream, season with pepper and salt, and rub through a fine wire sieve, dilute with about half a gill of aspic jelly, and mask the mould as directed.

Pound half a pound of the cooked whiting freed from bones, add the anchovy paste, half a teaspoonful of essence of anchovy, or a tablespoonful of white sauce, the yolks of eggs, and the cream.

When smooth rub through a fine sieve, mix with about half a pint of liquid aspic jelly, season with a dust of cayenne pepper and salt. This is the whiting purée.

Take the fillets of a large sole, cut each in two, flatten them a little with a cutlet-bat, fold in two, trim the sides, put them in a buttered sauté-pan, season with pepper and salt, moisten with a glass of white wine, and cook in a slow oven until tender. When done take them out and put them to cool.

Line the mould again with the whiting purée, set the fillets of sole, after being well drained, in a row in the border, fill up with the remainder of the whiting purée, and put on the ice to set.

Turn out the mould on a round entrée dish and put some salad round it, composed of lettuce, endive and cucumber, etc.