Timbale de Filets de Soles Grimaldi
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one-third pint of fine Béchamel
- four oz. of blanched
- three oz. of sliced truffle
- one and one-half oz. of butter
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
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare:—(1) A rather deep timbale crust, and decorate it with noodle paste.
- (2) Cook, as for bisque, twenty-four small langoustines;
- wrench off their tails;
- cut them into two lengthwise, and keep them hot in butter.
- (3) Finely pound the langoustines’ carapaces, and add thereto one-third pint of fine Béchamel.
- Rub through a fine sieve first, and then through tammy.
- Put the resulting cullis into a saucepan, and heat without boiling it;
- intensify the seasoning;
- add a few tablespoonfuls of cream, little by little;
- put the prepared tails in the cullis, and keep the latter in the bain-marie.
- (4) Cut four oz.
- of blanched and somewhat stiff macaroni into pieces, and add thereto one-sixth pint of cream and three oz.
- of sliced truffle.
- Heat until the macaroni has completely absorbed the cream;
- thicken with one-sixth pint of Béchamel sauce finished with fish fumet;
- add one and one-half oz.
- of butter cut into small lumps, and keep hot.
- (5) Coat sixteen fillets of sole with truffled fish forcemeat;
- roll the fillets into scroll-form, and, at the last minute, poach them in fish fumet.
- To garnish the timbale, spread a layer of macaroni on the bottom thereof, lay half of the rolled fillets upon the macaroni, and cover these with half of the langoustines’ tails in the cullis.
- Repeat the procedure, in the same order, with what is left of the garnishes, and finish the timbale with a layer of the langoustines’ tails.
- Set the timbale on a folded napkin lying on a dish, and serve immediately.
Plating
Cookware for this recipe
-
Saucepan
-
Mortar and pestle
-
Chef's knife
-
Cutting board
-
Sieve