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A guide to modern cookery
by Escoffier, A. (Auguste) · Page 317 of 582 · 203,393 words
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relating to the crown alone, in no wise affects the constituents of the garnish; these may either remain the same as those of the preceding recipe, or may be replaced by something similar. The sauce alone remains unalterable, and this should be a good Béchamel finished with lobster butter. 909—TIMBALE DE FILETS DE SOLES CARDINAL For ten people, prepare a timbale crust (No. 2394) the diameter of which should be greater than the height; line it with fine, short paste, and decorate it with noodle paste. Raise the fillets of three medium-sized soles, flatten them slightly; coat them with whiting forcemeat prepared with crayfish butter, and roll them into scroll-form. Also prepare ten small slices of the meat of a medium-sized ordinary or spiny lobster’s tail, ten small grooved and cooked mushrooms, fifteen slices of truffle, and three-quarters pint of Cardinal sauce finished with a lobster butter. When about to serve, lay the poached, rolled fillets of sole (well drained) in a circle round the bottom of the timbale; put the slices of lobster and the mushrooms in the centre, and cover the whole with Cardinal sauce. Set upon the sauce, just over the centre of the timbale, a large, grooved mushroom (cooked and kept very white), and encircle the latter with fifteen slices of truffle. Place the timbale, thus garnished, on a folded napkin lying on a dish, and serve at once. 910—TIMBALE DE FILETS DE SOLES CARMÉLITE Prepare (1) a timbale crust as above; (2) a lobster à la New-burg made from raw lobster (No. 948); (3) twelve rolled fillets of sole stuffed with fish forcemeat finished with lobster butter; (4) three oz. of sliced truffles. Poach the rolled fillets in fish _fumet_; slice the meat of the lobster’s tail, and put the poached fillets, the slices of lobster and the slices of truffle into the lobster sauce. Heat the whole well, without boiling; pour the sauce and garnish into the timbale crust, and deck the top with twelve fine slices of truffle. Dish the timbale on a folded napkin, and serve instantly. 911—TIMBALE DE FILETS DE SOLES
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