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Filets De Sole En Aspic

Sole fillets rolled with lobster mixture and set in aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Filets De Sole En Aspic

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fillets

  1. Skin the soles and remove the fillets.

  2. Chop the lobster meat finely.

  3. Melt the butter in a pan. Stir in the flour and cook briefly. Add the lobster. Moisten with cream and stock.

  4. Season with salt, pepper, cayenne, lemon juice, and parsley. Mix thoroughly and cool the mixture on a plate.

  5. Spread one side of the fillets with the lobster mixture. Roll the fillets up. Tie the rolls with string.

Bake the rolls

  1. Place the rolls on a buttered baking sheet. Cover with buttered paper.

  2. Bake at 350°F (175°C) for about 10 minutes.

Assemble and set in aspic

  1. Line a plain border mold with aspic jelly. Decorate with fancifully cut slices of truffles. Pour over another layer of aspic.

  2. Let the fillets set when cold. Fill up with aspic. Put on ice to set.

  3. Serve with a nice salad in the center.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Soles
Forms the delicate, flaky fillets that are rolled around the filling and set in the dish.
Lobster
Provides the rich, sweet filling that is spread on the fillets before rolling.
Butter
Adds richness and flavor to the base of the filling and helps keep the fillets moist while baking.
Flour
Thickens the butter and cream mixture so the filling holds together when spread and rolled.
Cream
Adds moisture and richness, giving the filling a smooth, soft texture.
Aspic jelly
Sets around the fillets and truffles to form the clear, firm glaze that holds the dish together.

The step that matters

Let the fillets set when cold. Aspic is a gelatin-based jelly that only firms as it cools, so the layers must be fully chilled before more aspic is added or the glaze may stay soft and slide.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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