2033 Timbale de Filets de Sole Richepin

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About



  1. a Timbale case made in a shallow mould;
  2. 40 raviolis of spinach prepared à la Niçoise’,
  3. 12 Paupiettes of sole stuffed with truffled fish forcemeat;
  4. 24 crayfish tails cooked with white wine.

Cook the raviolis in salted water, drain well, mix with a little grated cheese, a little meat or Fish Glaze and some butter, then add 15 slices of truffle.

Shallow poach the Paupiettes with white wine and Fish Stock.

Garnish and finish the Timbale by placing the raviolis at the bottom; arrange the Paupiettes on top in a circle with the crayfish tails in the centre. Cover the whole with Sauce Crème finished with Crayfish Butter.

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