A guide to modern cookery

N.B.—The designation ‘‘ a la Villaret,’”’ 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 trufile. Place the timbale, thus garnished, on a folded napkin lying on a dish, and serve at once. 910—TIMBALE DE FILETS DE SOLES CARMELITE Prepare (1) a timbale crust as above; (2) a lobster a 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 GRIMALDI Prepare :—(1) A rather deep timbale crust, and decorate it with noodle paste. (2) Cook, as for bisque, twenty-four small langoustines; wrench off their tails; cut them into two lengthwise, and keep them hot in butter. (3) Finely pound the langoustines’ carapaces, and add thereto one-third pint of fine Béchamel. Rub through a fine sieve first, and then through tammy. Put the resulting cullis into a saucepan, and heat without boiling it; intensify the seasoning; add a few tablespoonfuls of cream, little by little; put the prepared tails in the cullis, and keep the latter in the bain-marie. (4) Cut four oz. of blanched and somewhat stiff macaroni into pieces, and add thereto one-sixth pint of cream and three oz. of sliced truffle. Heat until the macaroni has completely absorbed the cream; thicken with one-sixth pint of Béchamel sauce finished with fish fumet; add one and one-half oz. of butter cut into small lumps, and keep hot. (5) Coat sixteen fillets of sole with truffled fish forcemeat; roll the fillets into scroll-form, and, at the last minute, poach them in fish fumet. To garnish the timbale, spread a layer of macaroni on the bottom thereof, lay half of the rolled fillets upon the macaroni, and cover these with half of the langoustines’ tails in the cullis. Repeat the procedure, in the same order, with what is left of the garnishes, and finish the timbale with a layer of the langoustines’ tails. Set the timbale on a folded napkin lying on a dish, and serve immediately. 912—TIMBALE DE FILETS DE SOLES CAREME Flatten the fillets of three medium-sized soles, and trim them neatly.