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Fillets of Soles a LA Mayonnaise

A dish of fried sole fillets served in a molded aspic with mayonnaise and gherkins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fillets of Soles a LA Mayonnaise

Ingredients

Directions

Prepare the fish

  1. Trim and wash the fish.

  2. Brush the fish with milk.

  3. Dip the fish in flour.

  4. Heat the fat or clarified butter.

  5. Fry the fish until golden.

  6. Allow the fish to cool.

  7. Place the cooled soles on a gridiron for a few seconds.

  8. Remove the crust from the soles.

  9. Take off the fillets from the soles.

  10. Cut the fillet pieces about 1 inch long.

Set the mold

  1. Line a border mold with aspic jelly.

  2. Decorate the bottom of the mold with sliced gherkins.

  3. Mix the mayonnaise with enough aspic jelly to make it set.

  4. Put a layer of the mayonnaise‑aspic mixture in the mold.

  5. Arrange the fillet pieces neatly in the mold.

  6. Coat each fillet piece with mayonnaise.

  7. Fill the mold with the remaining mayonnaise‑aspic mixture to cover the fish completely.

  8. Set the mold on ice to cool until set.

Serve

  1. Immerse the mold in tepid water.

  2. Turn out the mold onto a dish.

  3. Garnish the center with dressed salad.

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

What each ingredient does

Soles
Forms the main body of the dish, set in a firm mayonnaise-aspic mold.
Mayonnaise
Adds richness and moisture, and binds with aspic to coat the fish.
Aspic jelly
Sets the mixture so the mold holds its shape when turned out.
Flour (in the method)
Forms a dry coating that browns during frying and helps the crust crisp.

The step that matters

Mixing the mayonnaise with aspic. Aspic must be just enough to set the mayonnaise without making it stiff or rubbery. Too little leaves the mold unable to hold its shape when turned out, and too much makes the mixture hard to spread and coat the fillets evenly.

“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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