Timbale de Filets de Soles Cardinal

Ingredients

• three medium-sized soles
• 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
• three-quarters pint of Cardinal sauce finished with a lobster butter

Method

1. 1

   Prepare a timbale crust and line it with fine, short paste.

2. 2

   Flatten the fillets of sole, coat with whiting forcemeat, and roll into scrolls.

3. 3

   Lay the poached fillets in a circle at the bottom of the timbale, add lobster slices and mushrooms in the center, and cover with Cardinal sauce.

4. 4

   Garnish with a large mushroom and truffle slices.

5. 5

   Serve immediately.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 176. The excerpt below is the record exactly as published.

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 cray- fish 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

Cook this with the app: pantry check, scaling, and the assistant.