Fillets of Halibut in Aspic, with Cucumber-and-Radish Salad

Ingredients

• 2 slices Halibut fillets
• 1 pound Lobster meat
• 3 tablespoons Butter
• 1/4 cup All-purpose flour
• 1/4 cup Heavy cream
• 1/4 cup Fish stock
• 1/4 teaspoon Paprika (Quantity estimated (not specified in original recipe))
• 1 tablespoon Lemon juice
• 1 teaspoon Chopped fresh parsley
• 1/4 tablespoon Salt
• 1 quart Aspic
• 1/4 cup Pitted olives (Quantity estimated (not specified in original recipe))
• 1 bunch Radishes
• 2 Cucumbers
• 1/4 cup French dressing (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1/4 Onion (Quantity estimated (not specified in original recipe))
• 8 Wooden toothpicks (Quantity estimated (not specified in original recipe))
• 1 cup Shredded lettuce (Quantity estimated (not specified in original recipe))

Instructions

1. 1Remove the skin and bone from the halibut, thus securing eight fillets. Season with salt, pepper, onion and lemon juice.
2. 2Chop the lobster meat fine. Melt the butter in a pan, cook in it the flour and seasonings (salt, pepper, paprika), add the cream and lobster stock, and, when cooked, stir in the chopped lobster.
3. 3When the lobster mixture is cool, spread it upon one side of the halibut fillets, roll up the fillets and fasten with wooden toothpicks that have been dipped in melted butter. Bake on a fish-sheet about fifteen minutes, basting with butter melted in hot water. Preheat oven to 375°F (190°C) and bake for 15 minutes.
4. 4Set a plain border-mould in ice water; decorate the bottom and sides with pim-olas or gherkins cut in slices and dipped in half-set aspic; cover the decoration on the bottom with aspic, and, when set and the decorations on the side are "fixed" in place, arrange on the aspic the cold fillets of fish and fill the mould with more aspic.
5. 5When cold, turn from the mould and fill the centre with diced cucumbers and sliced radishes dressed with French dressing. Pass mayonnaise or French dressing in a separate dish. Surround the aspic with shredded lettuce if desired.