Timbale de Filets de Soles Carmelite
From A guide to modern cookery, 1909
Serves 4
Dish on a folded napkin.
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 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
Cook this with the app: pantry check, scaling, and the assistant.