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Timbale de Filets de Soles Cardinal

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. three-quarters pint of Cardinal sauce finished
  2. Butter
  3. Forcemeat
  4. Fillets
  5. Crayfish
  6. fifteen slices of truffle
  7. Soles
Contains CrustaceansFishMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. For ten people, prepare a timbale crust (No.
  2. 2394) the diameter of which should be greater than the height;
  3. line it with fine, short paste, and decorate it with noodle paste.
  4. Raise the fillets of three medium-sized soles, flatten them slightly;
  5. coat them with whiting forcemeat prepared with crayfish butter, and roll them into scroll-form.
  6. Also prepare ten small slices of the meat of a medium-sized ordinary or spiny lobster’s tail, ten small grooved and cooked mushrooms, fifteen slices of truffle, and three-quarters pint of Cardinal sauce finished with a lobster butter.
  7. When about to serve, lay the poached, rolled fillets of sole (well drained) in a circle round the bottom of the timbale;
  8. put the slices of lobster and the mushrooms in the centre, and cover the whole with Cardinal sauce.
  9. Set upon the sauce, just over the centre of the timbale, a large, grooved mushroom (cooked and kept very white), and encircle the latter with fifteen slices of truffle.
  10. Place the timbale, thus garnished, on a folded napkin lying on a dish, and serve at once.

Plating

Cookware for this recipe

  • Saucepan
  • Colander