Liberally butter a pound-cake mould, and line it with the fillets, placing them side by side with their tails lying round the centre of the bottom of the mould, and their opposite ends projecting above the brim. Press them well, that they may take the shape of the mould. Completely coat the fillets with a layer, one-half inch thick, of fish forcemeat. Put the mould in the front of the oven for a few minutes Xx 306 GUIDE TO MODERN COOKERY 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, with- draw 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 fora few minutes; overturn iton a round dish; take off the mould; deck it on top with a garland con- sisting of six little pawpiettes of salmon, each stuffed with a cray- fish tail, and surmounted by an encrusted crayfish carapace. Serve a Nantua sauce separately.✪ Timbale de Filets de Soles Careme 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✪ Timbale de Filets de Soles Marquise. Put the above garnish into the timbale, which should be very hot; set the latter on a folded napkin, and serve at once. 914—The Preparation of PAUPIETTES OF FILLETS OF SOLE SALMON, &c. The paupiettes (or fillets rolled after the manner of a scroll) are served either as entrées like fillets of sole, of which they are but a special kind, or as a garnish. For the second purpose, not only should they be smaller than for the first, but very small fillets are generally selected for the preparation of the paupiettes. In order to make paupiettes, first remove the nervous film from the outside surfaces of the fillets, and then slightly flatten the latter with the blade of a large knife; trim them on both sides, and coat them on their flayed side with a thin layer of fish forcemeat, truffled or not, in accordance with the requirements. FISH 307 Now roll them into scroll-form; smooth the forcemeat that projects from the top end, and the paupieltes are done. Stand them upright in a buttered sautépan to poach, and take care to place them snugly together lest they lose their shape while the operation is in progress. Moisten them with sufficient fish fumet (No. 11) to cover them; poach them in a moderate oven, and remember, as in the case of fillets of sole, not to let the poaching-liquor boil. All the garnishes and sauces suited to fillets of sole likewise obtain with paupiettes, provided the difference in their shape be taken into account when dishing up. For salmon paupiettes, cut slices two-thirds inch wide, one- half inch thick, and the length of a fillet of sole, from a skinned fillet of salmon. In view of the unusual fragility of salmon’s flesh, the slices of fillets should be carefully flattened in order to give them the width and thickness of a fillet of sole. This done, spread forcemeat on them, and roll them as explained above.

AI-modernized reading of the original text

Liberally butter a pound-cake mould, and line it with the fillets, placing them side by side with their tails lying round the centre of the bottom of the mould, and their opposite ends projecting above the brim. Press them well, that they may take the shape of the mould. Completely coat the fillets with a layer, one-half inch thick, of fish forcemeat. Put the mould in the front of the oven for a few minutes 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 fora few minutes; overturn iton a round dish; take off the mould; deck it on top with a garland consisting of six little pawpiettes 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. 914—The Preparation of PAUPIETTES OF FILLETS OF SOLE SALMON, &c. The paupiettes (or fillets rolled after the manner of a scroll) are served either as entrées like fillets of sole, of which they are but a special kind, or as a garnish. For the second purpose, not only should they be smaller than for the first, but very small fillets are generally selected for the preparation of the paupiettes. In order to make paupiettes, first remove the nervous film from the outside surfaces of the fillets, and then slightly flatten the latter with the blade of a large knife; trim them on both sides, and coat them on their flayed side with a thin layer of fish forcemeat, truffled or not, in accordance with the requirements. Now roll them into scroll-form; smooth the forcemeat that projects from the top end, and the paupiettes are done. Stand them upright in a buttered sautépan to poach, and take care to place them snugly together lest they lose their shape while the operation is in progress. Moisten them with sufficient fish fumet (No. 11) to cover them; poach them in a moderate oven, and remember, as in the case of fillets of sole, not to let the poaching-liquor boil. All the garnishes and sauces suited to fillets of sole likewise obtain with paupiettes, provided the difference in their shape be taken into account when dishing up. For salmon paupiettes, cut slices two-thirds inch wide, onehalf inch thick, and the length of a fillet of sole, from a skinned fillet of salmon. In view of the unusual fragility of salmon’s flesh, the slices of fillets should be carefully flattened in order to give them the width and thickness of a fillet of sole. This done, spread forcemeat on them, and roll them as explained above.

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A guide to modern cookery