Take as many small tomatoes as there are [paupiettes]; cut them in two at a point two-thirds of their height below their stem-end; empty, and peel them. Set a [paupiette], upright, in each tomato; fill the centre with crayfish [mousse] combined with crayfishes’ tails in dice; lay a round piece of milt (stamped out with a cutter, poached, and cold) on each, and, finally, the shelled tail of a crayfish on each roundel of milt.
Arrange the tomatoes in a circle round a dish; surround them with little triangles of white fish jelly, and garnish the centre of the dish with the same fish jelly, chopped.
[919—FILETS DE SOLES CHARLOTTE]
Fold the fillets; poach them in fish [fumet], and let them cool.
Trim them; coat them with pink chaud-froid sauce; decorate each fillet by means of a rosette of chervil leaves, in the centre of which rests a bit of lobster coral, and glaze them with fish jelly.
Set them, tail end uppermost, against a [mousse] of milt with horse-radish, moulded in a narrow dome-mould, which should have been coated with fish jelly and besprinkled with chopped coral.
Surround with a border of regularly-cut jelly dice.
[920—FILETS DE SOLES A LA MOSCOVITE]
Prepare (1) some [paupiettes] of filleted sole, in rings, as explained under “Filets de Soles à la Calypso” (No. [918]); (2) as many round, fluted cases made from hollowed cucumber as there are [paupiettes]. The cucumber cases should be well [blanched] and [marinaded] inside. Set each [paupiette] in a cucumber case; garnish their centre with caviare, and arrange them in a circle on a dish.
Send a sauce Russe to the table, separately, at the same time as the dish.