1282 Timbales Régine

Small

Method

Butter some dariole moulds and fine with a layer of fairly stiff forcemeat made from sole and mixed with 90 g (3 oz) thick purée of cooked mushrooms per 500 g (1 lb 2 oz) of forcemeat. Fill with a Salpicon of poached soft roes mixed with Fish Velouté finished with Crayfish Butter; cover with some of the same forcemeat and cook as for Timbales Agnès Sorel allowing 15 minutes before service.

Demould, place in a circle on a round dish and fill the centre with Fish Velouté finished with Crayfish Butter.

Loading
Loading
Loading