2030 Timbale de Filets de Sole Carmelite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare in advance:

  1. A decorated Timbale case;
  2. 1 raw lobster cooked à, la Newburg;
  3. 12 Paupiettes of sole stuffed with Fish Forcemeat finished with Lobster Butter; and
  4. 100 g ( oz) truffle cut in slices.

Shallow poach the Paupiettes in the usual manner; cut the lobster tail in slices and place together with the Paupiettes and sliced truffle in the Lobster Sauce.

Reheat well without boiling and pour the sauce and garnish into the Timbale case; decorate the surface with 12 slices of truffle reserved for this and place the cover on the timbale.

Present on a folded serviette on a suitable dish and serve immediately.