Put the mould in the front of the oven for a few minutes [306] ]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.
[913—TIMBALE DE FILETS DE SOLES MARQUISE]
For a timbale large enough for ten people, prepare:—
1. An even or fluted timbale crust.
2. A garnish consisting of twelve rolled or folded fillets of sole poached in fish [fumet], twelve poached oysters (cleared of their beards), twenty-four small quenelles of salmon, and twenty slices of truffle.
Heat this garnish after having added a few drops of fish [fumet] to it, and then thicken it with one-half pint of white-wine sauce prepared with paprika.
Put the above garnish into the timbale, which should be very hot; set the latter on a folded napkin, and serve at once.