2028 Timbale de Filets de Sole Carême

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Lightly flatten and trim the fillets of 3 medium-sized soles. Well butter a suitable shallow round mould and line with the fillets; they should be placed side by side with the pointed ends to the centre of the mould and the other ends overhanging the sides of the mould. Press down well to make sure that they take the shape of the mould.

Completely coat the fillets with a good 1 cm ( in) thick layer of Fish Forcemeat then place the prepared mould in a fairly warm oven for a few minutes to cook and set the forcemeat. By adhering to the fillets it will give the required form to the timbale.

Cut off the overhanging parts of the fillets and then fill the mould to within 1 cm ( in) of the top, with shelled prawns, poached mussels and oysters, small button mushrooms and slices of truffles all mixed with well seasoned and reduced Sauce Béchamel. Cover with the trimmings of the sole which were removed during the preparation of the mould and complete with a layer of Fish Forcemeat.

Place the mould in a tray containing hot water and cook gently in a warm oven for approximately 30 minutes. When cooked, remove the Timbale, allow to rest for a few minutes then overturn it on to a round dish and remove the mould. Soak up any liquid which runs out on to the dish.

Around the Timbale arrange 6 small Paupiettes of salmon each stuffed with a crayfish tail; alternate these with crayfish carapaces which have been filled with crayfish forcemeat and cooked.

Serve accompanied with Sauce Nantua.