Appetizers and Hors d'Oeuvresprinted page 2
ASPIC A LA ZACH
Reno J. Zach, Exec. Chef, Tahoe Sierra Hotel, Enclave Nevada
Ingredients
- 3 thin slices FILET OF SOLE. Make a MOUSSE of PATE de FOIS GRAS (Imported), ARTICHOKES and TRUFFLES, season with SALT and CAYENNE PEPPER. Make a COURT-BOUILLON of 3 cups BEEF CONSOMME
- 3 cups CHABLIS
- 1/4 cup TARRAGON VINEGAR
- 1/4 cup LEMON JUICE
- 1 cup WATER
- season with SALT
- WHITE PEPPER
- 1 BAY LEAF
- dash of NUTMEG
- and 1/4 tsp. MSG. Boil for about 15 minutes.
Method
- Flatten out FILETS OF SOLE and spread with the MOUSSE. Roll up and tie. Poach for 5 to 7 minutes in COURT-BOUILLON and let cool in the COURT-BOUILLON. After it has cooled thoroughly, remove and place in ice box until well chilled. Slice SOLE in small wheels. Make COURT-BOUILLON with ASPIC, place 1/2 inch in bottom of pan, let set and place the SOLE WHEELS on it leaving a little space between. Then cover them completely with the remaining ASPIC. When firm, cut out with round cutter and serve with other hors d'oeuvre.
Note from the transcription
The first block is printed as a running paragraph that mixes the ingredients with directions; it has been split at the --- separators as printed.