After having properly trimmed the ends of the [paupiettes], cut them into roundels one-half inch thick; set these upright against the sides of the mould, keeping them close together; add a few drops of melted jelly to fix the roundels, and as soon as this has set, add a further quantity, sufficient to completely cover them.
As soon as this jelly sets, repeat the operation with the [paupiette] roundels and the jelly, and do so again and again until the mould is filled. For turning out the aspic, proceed as directed above.
[917—BORDURE DE FILETS DE SOLES A L’ITALIENNE]
Line a border-mould with jelly; i.e., coat its bottom and sides with a thin layer of fish jelly, rocking it upon ice as already explained.
Now fill it, two-thirds full, with a garnish consisting of a [julienne] of cold, poached fillets of sole, a [julienne] of truffles (two oz. per two filleted soles), and a [julienne] of capsicum (one and one-half oz. per two filleted soles). Fill up the mould with melted fish jelly, and leave the latter to set.
[309]
]When about to serve, turn out the mould upon a little, low cushion of rice, lying on a dish, and set an Italian salad in the centre.
Serve a Mayonnaise sauce with this dish.
[918—FILETS DE SOLES CALYPSO]
Flatten the fillets, and roll them into [paupiettes] around little rods of wood two-thirds inch thick. Lay the [paupiettes] in a buttered sautépan, with their joined sides undermost, and poach them in very clear fish [fumet] and lemon juice, taking care to keep them very white.
Let them cool, and remove the pieces of wood, whereupon they will have the appearance of rings.