2044 Timbale de Filets de Sole Escoffier

Name: Timbale de Filets de Sole Escoffier
Cuisine: France
Ingredients: purée; black truffle; fish stock; fish; jelly; jelly; crayfish; fillets of sole; fish forcemeat; lobster; butter; forcemeat

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare 12 medium fillets of sole in the form of Paupiettes, 6 of them with a smooth Fish Forcemeat finished with lobster and red