909—Timbale de Filets de Soles Cardinal

For ten people, prepare a timbale crust (No. 2394, Timbale Crust) 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.