Timbale of Sole Fillets Escoffier

Ingredients

• 12 medium sole fillets
• fine fish forcemeat
• Beurre de homard
• Beurre rouge
• very black truffle purée
• good fish stock
• aspic jelly
• cold Mousse d'écrevisse

Instructions

1. For a mould of ordinary capacity, prepare 12 medium sole fillets as paupiettes.
2. Fill half of them with fine fish forcemeat finished with Beurre de homard and Beurre rouge.
3. Stuff the other half with the same forcemeat with very black truffle purée added.
4. Poach the paupiettes in a good fish stock and let them cool in the cooking liquor.
5. When cold, drain and sponge them, trim the ends and cut each crosswise into four rounds.
6. Line a dome mould with a tube lightly with jelly and set it in ice.
7. Dip the rounds of paupiette in half-set jelly and line the mould with them, arranged in rows of one colour or alternated so as to contrast the tints.
8. Finish filling the mould with a cold Mousse d'écrevisse.
9. Keep the mould on ice for 2 hours and turn out at the moment on to a cup of cut ice.