Aspic Of Fillets Of Soles

Fillet the soles, butter a baking-dish, put in the fillets, squeeze a little lemon juice over and season with salt and pepper; cover the fillets with a sheet of buttered paper and bake them for ten minutes in the oven. When cooked press the soles between two plates till cold. Put a layer of plain aspic jelly into a mould and leave till set. Cut the fillets of soles into small equal-sized rounds, and arrange them tastefully with some fillets of anchovies on the set aspic jelly. Sprinkle a little chopped parsley over them and cover with another layer of aspic jelly. Proceed in this manner, putting alternate layers of sole and aspic until the mould is full, then pack it in pounded ice. Turn the aspic out of the mould onto a dish, stick some slices of hard-boiled eggs on it with ravigote butter, and serve.

Aspic Of Trout

Clean a good-sized fresh trout, draw it by the gills, wipe it inwardly, stuff it with fish forcemeat and truss the head. Place it in a saucepan with sufficient broth to cover it and boil until it is done. Have in readiness a piece of fried bread of an oval shape and the length of the fish and place it on a dish of the same shape. Allow the trout to get cold, draining it on a sieve and wipe it well with a cloth; cover over the bread with paper, put the fish on the top, supporting it with butter, glaze it with half-set aspic jelly, surround it with chopped jelly, and decorate the edge of the jelly with croutons of jelly. Garnish the base of the support with halves of hard-boiled eggs, interspersed with small lettuces cut in halves, and serve with mayonnaise sauce in a sauceboat.