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, Homard à la New-burg (with raw lobster)); (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 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.

Dish the timbale on a folded napkin, and serve instantly.