2031 Timbale de Filets de Sole Grimaldi

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


  • 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 pound the shells of the Dublin Bay prawns, adding 2 dl (7 fl oz or 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 ( oz) cooked but fairly firm macaroni into short lengths; whilst still hot add 1 dl ( fl oz or ½ U.S. cup) cream and 100 g ( oz) sliced truffle. Simmer together gently until the cream is almost completely absorbed. Add 1 dl ( 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.

To garnish the Timbale: Spread a layer of the slightly overlapping each other, with the tail macaroni in the bottom of the timbale, place half the Paupiettes on top, then cover these with half the Dublin Bay prawns and the cullis. Repeat in the same order with the remaining ingredients so that the Timbale is finished with a layer of Dublin Bay prawns and cullis.

Place the cover on top of the Timbale and present on a folded serviette on a suitable dish. Serve immediately.