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.