911—Timbale de Filets de Soles Grimaldi

Prepare:—(1) A rather deep timbale crust, and decorate it with noodle paste. (2) Cook, as for bisque, twenty-four small langoustines; wrench off their tails; cut them into two lengthwise, and keep them hot in butter. (3) Finely pound the langoustines’ carapaces, and add thereto one-third pint of fine Béchamel. Rub through a fine sieve first, and then through tammy. Put the resulting cullis into a saucepan, and heat without boiling it; intensify the seasoning; add a few tablespoonfuls of cream, little by little; put the prepared tails in the cullis, and keep the latter in the bain-marie. (4) Cut four oz. of No. 273, Blanchings and somewhat stiff macaroni into pieces, and add thereto one-sixth pint of cream and three oz. of sliced truffle. Heat until the macaroni has completely absorbed the cream; thicken with one-sixth pint of Béchamel sauce finished with fish fumet; add one and one-half oz. of butter cut into small lumps, and keep hot. (5) Coat sixteen fillets of sole with truffled fish forcemeat; roll the fillets into scroll-form, and, at the last minute, poach them in fish fumet.

To garnish the timbale, spread a layer of macaroni on the bottom thereof, lay half of the rolled fillets upon the macaroni, and cover these with half of the langoustines’ tails in the cullis.

Repeat the procedure, in the same order, with what is left of the garnishes, and finish the timbale with a layer of the langoustines’ tails.

Set the timbale on a folded napkin lying on a dish, and serve immediately.