2032 Timbale de Filets de Sole Marquise

Name: Timbale de Filets de Sole Marquise
Cuisine: France
Ingredients: a garnish composed of 12 Paupiettes or folded fillets of sole shallow poached in the usual way, 12 cooked and bearded oysters, 25 small Quenelles of salmon and 20 slices of truffle. Heat this garnish with a little Fish Stock and thicken with the addition of 3 dl (½ pt or 1¼ U.S. cups) paprika-flavoured Sauce Vin Blanc.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

For a timbale sufficient for 10 persons prepare:

a Timbale case moulded in a fluted mould;
a garnish composed of 12 Paupiettes or folded fillets of sole shallow poached in the usual way, 12 cooked and beard