Paupiettes of Sole in a Timbale

Ingredients

• paupiettes of sole as in the preceding recipe (Timbale de Filets de Sole Escoffier)
• aspic jelly
• Mousse d'écrevisse
• 1 small very black truffle

Instructions

1. Prepare the paupiettes as indicated in the preceding recipe and cut them into rounds in the same way.
2. Set a silver timbale in ice and let a little layer of jelly set in the bottom.
3. Fill it two-thirds full with Mousse d'écrevisse.
4. When the Mousse has firmed, smooth the top into a dome.
5. Range the rounds of paupiette on the dome, alternating the shades, and place a small very black truffle in the centre.
6. Finish filling the timbale with succulent, quite limpid half-set jelly.