N.B.—The designation “à la Villaret,” relating to the crown alone, in no wise affects the constituents of the garnish; these may either remain the same as those of the preceding recipe, or may be replaced by something similar. The sauce alone remains unalterable, and this should be a good Béchamel finished with lobster butter.
[909—TIMBALE DE FILETS DE SOLES CARDINAL]
For ten people, prepare a timbale crust (No. [2394]) the diameter of which should be greater than the height; line it with fine, short paste, and decorate it with noodle paste.
Raise the fillets of three medium-sized soles, flatten them slightly; coat them with whiting forcemeat prepared with crayfish butter, and roll them into scroll-form. 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.
When about to serve, lay the poached, rolled fillets of sole (well drained) in a circle round the bottom of the timbale; put the slices of lobster and the mushrooms in the centre, and cover the whole with Cardinal sauce.
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.
Place the timbale, thus garnished, on a folded napkin lying on a dish, and serve at once.
[910—TIMBALE DE FILETS DE SOLES CARMÉLITE]
Prepare (1) a timbale crust as above; (2) a lobster à la New-burg made from raw lobster (No. [948]); (3) twelve rolled fillets of sole stuffed with fish forcemeat finished with lobster butter; (4) three oz. of sliced truffles.
Poach the rolled fillets in fish [fumet]; slice the meat of the lobster’s tail, and put the poached fillets, the slices of lobster [305] ]and the slices of truffle into the lobster sauce. Heat the whole well, without boiling; pour the sauce and garnish into the timbale crust, and deck the top with twelve fine slices of truffle.