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Timbale de Filets de Soles Carmélite

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France

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

Ingredients 5 ingredients

  1. Fillets
  2. Sole
  3. Butter
  4. three oz. of sliced truffles
  5. Forcemeat
Contains FishMilk 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.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Prepare (1) a timbale crust as above;
  2. (2) a lobster à la New-burg made from raw lobster (No.
  3. 948);
  4. (3) twelve rolled fillets of sole stuffed with fish forcemeat finished with lobster butter;
  5. (4) three oz.
  6. of sliced truffles.
  7. Poach the rolled fillets in fish fumet;
  8. slice the meat of the lobster’s tail, and put the poached fillets, the slices of lobster and the slices of truffle into the lobster sauce.
  9. Heat the whole well, without boiling;
  10. pour the sauce and garnish into the timbale crust, and deck the top with twelve fine slices of truffle.
  11. Dish the timbale on a folded napkin, and serve instantly.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board