6 fillets of sole
Butter
Salt and freshly ground black pepper
1 pound fish fillets
1 egg white
Cayenne pepper
⅔ cup heavy cream
Sprigs of parsley

Sauce
1 small package frozen asparagus
Salt
⅔ heavy cream
1 egg
Freshly ground black pepper

Lightly butter six individual soufflé dishes. Line each one with a sole fillet which you have seasoned generously with salt and freshly ground black pepper.

Put fish fillets through a grinder. Add egg white, season to taste with salt, freshly ground black pepper and cayenne, and blend until smooth in an electric blender or press through a fine sieve. Beat in cream and continue beating over ice until mixture is smooth and fluffy. Correct seasoning.

Fill the center of each dish with the fish mousse.

Please soufflé dishes in an ovenproof dish containing 1 inch of boiling water. Bake in a slow oven (325° F.) for 25 minutes, or until mousse tests firm and sole flakes easily with a fork.

Sauce: Cook asparagus in lightly salted boiling water until just tender. Drain and blend in an electric blender with heavy cream and egg. Season to taste with salt and freshly ground black pepper.

Serve the soufflés in their dishes (or, if desired, turned out), garnished with sauce and a sprig of parsley. Serves 6.

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Grosset & Dunlap New York, Printed and manufactured in the Netherlands. © Robert Carrier 1967