912—Timbale de Filets de Soles Carême

Flatten the fillets of three medium-sized soles, and trim them neatly.

Liberally butter a pound-cake mould, and line it with the fillets, placing them side by side with their tails lying round the centre of the bottom of the mould, and their opposite ends projecting above the brim. Press them well, that they may take the shape of the mould.

Completely coat the fillets with a layer, one-half inch thick, of fish forcemeat.

Put the mould in the front of the oven for a few minutes in order to poach the forcemeat, which, in adhering to the fillets, gives the required firmness to the timbale.

When the forcemeat has been poached and is stiff, withdraw the timbale from the oven, and cut off the pieces of fillet that project above the edges of the mould. Fill the timbale to within one-third inch of its brim with a garnish of shrimps and poached oysters and mussels, small button-mushrooms, and slices of truffle, all of which should be cohered with a thick and highly-seasoned Béchamel sauce. Cover this garnish with the projecting pieces of fillets, already cut off, and close the timbale by means of a thin layer of that forcemeat which served in coating the fillets. Poach for thirty minutes in a bain-marie and in a moderate oven. After taking the timbale out of the bain-marie, let it stand for a few minutes; overturn it on a round dish; take off the mould; deck it on top with a garland consisting of six little paupiettes of salmon, each stuffed with a crayfish tail, and surmounted by an encrusted crayfish carapace.

Serve a Nantua sauce separately.