921—Dominos de Filets de Soles

Select some fine, fleshy fillets; slightly flatten them; poach them in a little of the cooking-liquor of mushrooms, some lemon juice and butter, and set them to cool under a light weight. When the fillets are cold, trim them and cut them into regular rectangles the size of dominoes.

Coat the rectangles with a maigre, white, chaud-froid sauce; decorate them in imitation of dominoes, with little spots of truffle; glaze them with cold, melted fish jelly, and put them aside.

Pound the trimmings of the fish together with their weight of caviare, and rub the whole through a fine sieve. Add to this preparation half its weight of highly-coloured jelly, and leave it to set in a somewhat deep and moderately-oiled tray, the thickness of the preparation on the tray being not greater than that of a fillet of sole.

When the jelly is set, cut it into rectangles exactly the same size as the prepared dominoes, and then, by means of a little melted, cold jelly, fix the dominoes of sole to the rectangles just prepared.

Put some chopped jelly in the centre of the dish, and on this lay the dominoes in a muddled heap.