Timbale de Filets de Soles Careme
From A guide to modern cookery, 1909
Serves 6
Let stand before serving.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 CAREME Flatten the fillets of three medium-sized soles, and trim them neatly. Liberally butter a pound-cake mould, and line it with the fillets, placing them side by side with their tails lying round the centre of the bottom of the mould, and their opposite ends projecting above the brim. Press them well, that they may take the shape of the mould. Completely coat the fillets with a layer, one-half inch thick, of fish forcemeat. Put the mould in the front of the oven for a few minutes Xx 306 GUIDE TO MODERN COOKERY in order to poach the forcemeat, which, in adhering to the fillets, gives the required firmness to the timbale. When the forcemeat has been poached and is stiff, with- draw the timbale from the oven, and cut off the pieces of fillet that project above the edges of the mould. Fill the timbale to within one-third inch of its brim with a garnish of shrimps and poached oysters and mussels, small button-mushrooms, and slices of truffle, all of which should be cohered with a thick and highly-seasoned Béchamel sauce. Cover this garnish with the projecting pieces of fillets, already cut off, and close the timbale by means of a thin layer of that forcemeat which served in coating the fillets. Poach for thirty minutes in a bain-marie and in a moderate oven. After taking the timbale out of the bain-marie, let it stand fora few minutes; overturn iton a round dish; take off the mould; deck it on top with a garland con- sisting of six little pawpiettes of salmon, each stuffed with a cray- fish tail, and surmounted by an encrusted crayfish carapace. Serve a Nantua sauce separately.
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