1277 Timbales Dessoliers

Small

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Well butter some deep dariole moulds and coat the bottom and sides with a sprinkling of finely chopped black truffle. Make cold to set the butter, then line the moulds with a layer of whiting forcemeat mixed with Crayfish Butter—the colour should be a nice pink.

Fill with a Salpicon of crayfish tails and lobster mixed with Sauce Normande; cover with the same forcemeat and cook as in the previous recipe for 12 minutes.

Demould, arrange on a dish and serve accompanied with a fairly thin Fish Velouté finished with Crayfish Butter.