Timbale of Fillets of Soles a la Gauloise

Fill the timbale paste, prepare and cook a case as explained in No. 2383. After the case is taken from the oven open it on the cut to empty. Glaze the inside with a brush, and dress it on a dish; keep it warm in a heater. Poach the fillets of sole in butter, salt and lemon juice; set them under a light weight, pare and keep them warm likewise. Add to a well-reduced allemande sauce (No. 407) some minced truffles and mushroom heads; fill the timbale with a layer of sole on top of the truffles and mushrooms, then more sole, and continue the operation until the timbale is entirely filled. Garnish around with Milanese macaroni croquettes, and the top with trussed crawfish.

Milanese Macaroni Croquettes are to be made with cooked macaroni cut into half-inch lengths and mingled with allemande sauce (No. 407), adding a salpicon of tongue, truffles and mushrooms; when cold dip in beaten eggs, then in bread-crumbs and fry in hot frying fat.