Timbale de Filets de Soles Marquise

Name: Timbale de Filets de Soles Marquise
Yield: 10 servings
Ingredients: an even or fluted timbale crust; twelve rolled or folded fillets of sole poached in fish fumet; twelve poached oysters; twenty-four small quenelles of salmon; twenty slices of truffle; one-half pint of white-wine sauce prepared with paprika

From A guide to modern cookery, 1909

Serves 10

Serve immediately.

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 177. The excerpt below is the record exactly as published.

TIMBALE DE FILETS DE SOLES MARQUISE For a timbale large enough for ten people, prepare :— 1. An even or fluted timbale crust. 2. A garnish consisting of twelve rolled or folded fillets of sole poached in fish fumet, twelve poached oysters (cleared of their beards), twenty-four small quenelles of salmon, and twenty slices of truffle. Heat this garnish after having added a few drops of fish fumet to it, and then thicken it with one-half pint of white-wine sauce prepared with paprika

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