Supreme of English Sole Queen Victoria
Spread 6 filets of English sole with a thin layer of mousse of fish (see May, 1953). Fold the filets in half lengthwise and press the edges together. Make a fitly cut at the fold so the filets won't spring apart. Melt 2 tablespoons butter in a shallow pan large enough to hold the filets side by side and sprinkle with 1 teaspoon finely chopped shallots. Arrange the filets in the pan and pour over them enough dry white wine so that the liquid is about ½ inch deep in the pan. Cover the fish with a circle of buttered wax paper with a very small hole in the center. bring the wine to a boil, cover the pan, and poach the fish for about 10 minutes, or until the flesh flakes easily.
Arrange the filets in a ring on a warm serving platter and cover them with Newberg sauce (sec May, 1953). Fill the center of the ring with 1 to 1 ½ cups cooked, diced lobster meat and 12 to 18 poached oysters, both mixed with about 1 cup cream sauce (see January, 1953). Decorate the top of the ring of filers with cooked shrimp and slices of truffles arranged alternately, and garnish the edge of the platter with croutons.
Chicken or Gapon Edward VII
Clean a roasting chicken Or capon weighing from 4 to 4 ½ pounds, and prepare the following stuffing: Mix together lightly 3 cups cooked rice, 6 to 8 cubes of goose liver, sautéed quickly in butter, and 2 or 3 truffles, diced. Add 2 tablespoons glace de viande, or meat glaze, and 2 to 3 tablespoons sauce supreme or velouté (see January, 1953). Mix well, stuff the chicken, and sew up the vent. Poach the chicken in chicken stock to cover for 50 to 60 minutes, or until the chicken is tender when tested with a fork. Place the chicken on a warm serving dish and garnish with creamed cucumbers. Add 1 tablespoon diced pimiento to 2 cups curry sauce and serve the sauce separately.
Curry Sauce
Melt 1 tablespoon butter in a saucepan, add 1 onion, finely chopped, and cook until it is soft but not brown. Add 1 small bay leaf, a little thyme. and 1 tablespoon curry powder and mix well. Add ¼ cup chicken stock and bring to the boil. Add 1 ½ cups chicken volouté (see January, 1953). Boil for 10 to 15 minutes, strain through a fine sieve, and finish with ½ cup cream.
English Sole Edward VIII
Clean 6 English soles, each weighing from 1 to 1 ¼ pounds. Melt 2 tablespoons butter in a shallow pan large enough to hold the fish side by side and sprinkle with 1 teaspoon chopped shallots. Arrange the fish in the pan and pour over them enough dry, white wine so that the liquid is about ½ inch deep in the pan. Cover the fish with a circle of buttered wax paper with a very small hole in the center. bring the liquid to a boil, cover the pan, and poach the fish for 12 to 15 minutes, or until the flesh flakes easily.
Place the fish on a flat board and trim off the fins. Cut away about 1/8 inch all around the edge of the fish, then cut down the center back to the depth of the backbone. Carefully lift off each half of the filet, discarding the backbone. Replace the halves and arrange the fish on a warm serving platter. Cook the liquid in the pan until it is reduced to half, and stir in 1 teaspoon curry powder. Add gradually 1 cup cream sauce (see January, 1953) and 2 tablespoons heavy cream, mixing constantly with a wire whisk until the sauce reaches the boil. Correct the seasoning with salt and strain the sauce through a fine sieve. Meanwhile, prepare 12 tiny rice molds about the size of demitasse cups. Garnish each fish with a turned, or fluted, cooked mushroom, pour the sauce over the fish and mushrooms, and sprinkle the mushrooms with finely chopped parsley. Arrange the molds of rice around the fish, with a slice of truffle on each, and put cooked shrimp between the molds.
Paupiettes of English Sole George VI
Spread 6 filets of English sole with a mixture of mousse of fish (see May, 1953) and artichoke puree in the proportion of 2 parts mousse to 1 part purée. Roll up each filet and secure it with wooden picks. Melt 2 tablespoons butter in a shallow pan large enough to hold the paupiettes and sprinkle with 1 tablespoon finely chopped shallots. Arrange the paupiettes in the pan so that they stand with the rolled sides up (looking like pinwheels) and add 2 cups Chablis wine. Cover the fish with a circle of buttered wax paper with a very small hole in the center. Bring the wine to a boil, cover the pan. and poach the fish for 10 to 12 minutes, or until the flesh flakes easily. Place the fish carefully on absorbent paper to drain thoroughly.
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