Timbale de Filets de Soles Grimaldi

Ingredients

• Prepare :—(1) A rather deep timbale crust
• twenty-four small langoustines
• one-third pint of fine Béchamel
• four oz. of blanched and somewhat stiff macaroni
• one-sixth pint of cream
• three oz. of sliced truffle
• sixteen fillets of sole
• one and one-half oz. of butter

Method

1. 1

   Prepare the timbale crust and cook langoustines.

2. 2

   Make a cullis with the carapaces and Béchamel.

3. 3

   Heat macaroni with cream and truffles.

4. 4

   Coat fillets with forcemeat, poach, and layer in the timbale with macaroni and langoustines.

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 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 length- wise, and keep them hot in butter. (3) Finely pound the lan- goustines’ 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 table- spoonfuls 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

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