Anonymous Fri Oct 07 11:28:13 2005

5-1/3 oz. sole fillet, chopped

1 egg white

3-1/2 oz. leek, julienne

2-2/3 qt. fish stock

18-1/3 oz. asparagus blanching liquid

9-1/2 oz. gelatin powder

7-1/3 oz. dry champagne

Place sole, egg white and leek julienne in bowl; combine. Cover; refrigerate for 2 hours. Place fish stock and blanching liquid in stock pot; add sole mixture. Heat to 180 degrees F, stirring constantly. Simmer for 1 hour. Strain through fine sieve; refrigerate until chilled. Bloom gelatin in chilled stock; heat to clear aspic. Finish with dry champagne for flavor.