2031 Timbale de Filets de Sole Grimaldi

Name: Timbale de Filets de Sole Grimaldi
Cuisine: France
Ingredients: Spread 15 fillets of sole with a layer of truffled fish forcemeat, roll them up Paupiette shape and shallow poach them in the usual manner ready for garnishing the Timbale case when required.; Cut 125 g (4½ oz) cooked but fairly firm macaroni into short lengths; whilst still hot add 1 dl (3½ fl oz or ½ U.S. cup) cream and 100 g (3½ oz) sliced truffle. Simmer together gently until the cream is almost completely absorbed. Add 1 dl (3½ fl oz or ½ U.S. cup) Sauce Bechamel finished with Fish Stock and 50 g (2 oz) butter cut in small pieces. Keep warm.; Spread 15 fillets of sole with a layer of truffled fish forcemeat, roll them up Paupiette shape and shallow poach them in the usual manner ready for garnishing the Timbale case when required.; Cut 125 g (4½ oz) cooked but fairly firm macaroni into short lengths; whilst still hot add 1 dl (3½ fl oz or ½ U.S. cup) cream and 100 g (3½ oz) sliced truffle. Simmer together gently until the cream is almost completely absorbed. Add 1 dl (3½ fl oz or ½ U.S. cup) Sauce Bechamel finished with Fish Stock and 50 g (2 oz) butter cut in small pieces. Keep warm.; Cut 125 g (4½ oz) cooked but fairly firm macaroni into short lengths; whilst still hot add 1 dl (3½ fl oz or ½ U.S. cup) cream and 100 g (3½ oz) sliced truffle. Simmer together gently until the cream is almost completely absorbed. Add 1 dl (3½ fl oz or ½ U.S. cup) Sauce Bechamel finished with Fish Stock and 50 g (2 oz) butter cut in small pieces. Keep warm.; Cut 125 g (4½ oz) cooked but fairly firm macaroni into short lengths; whilst still hot add 1 dl (3½ fl oz or ½ U.S. cup) cream and 100 g (3½ oz) sliced truffle. Simmer together gently until the cream is almost completely absorbed. Add 1 dl (3½ fl oz or ½ U.S. cup) Sauce Bechamel finished with Fish Stock and 50 g (2 oz) butter cut in small pieces. Keep warm.; Cut 125 g (4½ oz) cooked but fairly firm macaroni into short lengths; whilst still hot add 1 dl (3½ fl oz or ½ U.S. cup) cream and 100 g (3½ oz) sliced truffle. Simmer together gently until the cream is almost completely absorbed. Add 1 dl (3½ fl oz or ½ U.S. cup) Sauce Bechamel finished with Fish Stock and 50 g (2 oz) butter cut in small pieces. Keep warm.; Prepare 24 small Dublin Bay prawns cooked as for Bisque; remove the tails, cut in half lengthways and keep them warm in a little butter;; Finely pound the shells of the Dublin Bay prawns, adding 2 dl (7 fl oz or ⅞ U.S. cup) of good Sauce Bechamel a little at a time. Pass first through a fine sieve, then through a fine strainer, place (he resultant cullis in a pan and reheat without boiling. Adjust the seasoning and finish with a few tablespoons of cream. Add the Dublin Bay prawns and keep warm in a Bainmarie;; Prepare 24 small Dublin Bay prawns cooked as for Bisque; remove the tails, cut in half lengthways and keep them warm in a little butter;; Finely pound the shells of the Dublin Bay prawns, adding 2 dl (7 fl oz or ⅞ U.S. cup) of good Sauce Bechamel a little at a time. Pass first through a fine sieve, then through a fine strainer, place (he resultant cullis in a pan and reheat without boiling. Adjust the seasoning and finish with a few tablespoons of cream. Add the Dublin Bay prawns and keep warm in a Bainmarie;; Cut 125 g (4½ oz) cooked but fairly firm macaroni into short lengths; whilst still hot add 1 dl (3½ fl oz or ½ U.S. cup) cream and 100 g (3½ oz) sliced truffle. Simmer together gently until the cream is almost completely absorbed. Add 1 dl (3½ fl oz or ½ U.S. cup) Sauce Bechamel finished with Fish Stock and 50 g (2 oz) butter cut in small pieces. Keep warm.; Finely pound the shells of the Dublin Bay prawns, adding 2 dl (7 fl oz or ⅞ U.S. cup) of good Sauce Bechamel a little at a time. Pass first through a fine sieve, then through a fine strainer, place (he resultant cullis in a pan and reheat without boiling. Adjust the seasoning and finish with a few tablespoons of cream. Add the Dublin Bay prawns and keep warm in a Bainmarie;; Finely pound the shells of the Dublin Bay prawns, adding 2 dl (7 fl oz or ⅞ U.S. cup) of good Sauce Bechamel a little at a time. Pass first through a fine sieve, then through a fine strainer, place (he resultant cullis in a pan and reheat without boiling. Adjust the seasoning and finish with a few tablespoons of cream. Add the Dublin Bay prawns and keep warm in a Bainmarie;

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare a fairly deep decorated Timbale case;
Prepare 24 small Dublin Bay prawns cooked as for Bisque; remove the tails, cut in half lengthways and keep them warm in a little butter;
Finely