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.

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.