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Timbale with Sole Fillet

A timbale mold lined with sole fillets and fish forcemeat, filled with shrimp, oysters, mushroom and truffle plus a white sauce cooked with spices and browned veal, covered with forcemeat and cooked in a water bath; turned out onto a platter and garnished with crayfish tails.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 88 (falt i det fri)

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About the dish

Timbales - starters and main courses shaped in a tall mold and turned out onto a platter - belonged to the finer party cooking Erken describes in the fish chapter of "Stor kokebok" (1914). The dish combines sole, fish forcemeat and shellfish in a single mold.

How to make it

  1. 1

    Line the mold

    Smooth the cut fillets with a moistened knife. Grease a timbale mold well and line it with the fillets, laid side by side with the tails pointing down.

  2. 2

    First layer of forcemeat

    Cover the fillets with a layer of fish forcemeat and set the mold in a water bath in the oven for 5 minutes.

  3. 3

    Fill the mold

    Take the mold out and fill it with shrimp, oysters, mushroom and 1 tablespoon of finely sliced truffle.

  4. 4

    The sauce

    Stir the butter and flour together, thin with the boiling milk and let the sauce simmer for 15 minutes. Add salt, pepper, nutmeg and onion along with the veal, finely sliced and browned in 30 g butter. Simmer for another 15 minutes and strain the sauce.

  5. 5

    Assemble

    Pour the sauce over the filling in the mold and finally lay a layer of fish forcemeat on top.

  6. 6

    Cooking and serving

    Cook the timbale in a water bath for 15 minutes. After resting a couple of minutes, turn the mold out onto a warm, round platter. Garnish around the timbale with crayfish tails or shrimp.

  7. 7

    Variation

    You can also make a timbale of short-crust pastry and fill it with rolled-up, poached sole fillets, lobster, truffle and mushroom in a good sauce - heated well through without boiling and set on a platter on a folded napkin.

Changes from the original

Quantities converted to modern measures; "2 1/2 dl boiling milk" interpreted from unclear OCR. Truffle can be replaced with mushroom, oysters can be omitted or swapped for mussels. Crayfish tails for garnish can be replaced with shrimp.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 88) → Modernised~77% of the text changedremovedadded
3 tunger ca. 1/2 kg. fiskefarce 1/2 l. ræker stk sjøtunger (filetert). 500 g fiskefarse (ca.). 5 dl reker (pillede). 20 stk østers (kan sløyfes). 1 liten boks champignons trøfler champignon (liten boks, avrent). 1 spiseskje trøffel (finskåret). 30 gr. g smør (til sausen). 30 gr. g hvetemel 2 1/2 del. kokende (til sausen). 2,5 dl melk salt pepper muskat (kokende). salt. pepper. muskat. 1 knivsod knivsodd løk (finhakket). 30 gr. kalvekjøt g kalvekjøtt (finskåret). 30 gr. smør. De utskaarne fileter glattes g smør (til å brune kalvekjøttet). krepsehaler eller reker (til pynt). Glatt de utskårne filetene med fugtet en fuktet kniv. En Smør en timbalform smøres godt og beklædes kle den med fileterne, som lægges filetene, lagt side om side med halerne ned. Fileterne dækkes halene ned.. Dekk filetene med et lag fiskefarce. Formen sættes fiskefarse og sett formen i vandbad vannbad i ovnen i 5 minutter. Formen tages minutter.. Ta formen ut og fyldes fyll den med ræker, reker, østers, champignons samt champignon og 1 spiseskefuld finskaarne trøfler. Herover heldes saus, laget paa følgende maate: 30 gr. spiseskje finskåret trøffel.. Rør smør og mel røres sammen, spædes spe med den kokende melk, smaakoker 1/4 time, tilsættes krydderier melken og la sausen småkoke 15 minutter. Tilsett salt, pepper, muskat og løk samt kalvekjøttet, kalvekjøttet som er skaaret smaat op finskåret og brunet i 30 gr. smør; smaakoker igjen 1/4 time; siles. I g smør. La småkoke 15 minutter til og sil sausen.. Hell sausen over fyllet i formen lægges tilsidst og legg til slutt et lag fiskefarce. Timbalen koker fiskefarse over.. La timbalen koke i vandbad 1/4 time. Formen vendes efter vannbad i 15 minutter. Etter et par minutters forløp paa hviletid vendes formen på et varmt, rundt fat. Omkring Pynt rundt timbalen pyntes med krebsehaler krepsehaler eller ræker. NB. reker.. Man kan ogsaa også lage en timbal av mørdeig og fylde fylle den med sammenrullede, pocherte posjerte tungefileter, hummer, trøfler, champignons. Alt lægges trøffel og champignon i en god saus, gjøres rigtig varmt saus – varmes godt gjennom uten at koke, fyldes i timbalen, som er sat paa å koke og settes på fat paa på en sammenfoldet serviet. serviett.

Note on Modernised

Mengder omregnet til moderne mål; «2½ dl kokende melk» tolket fra utydelig OCR. Trøffel kan erstattes av champignon, østers kan sløyfes eller byttes med blåskjell. Krepsehaler til pynt kan erstattes med reker.

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Frequently asked questions

How do you line the timbale mold?
The mold is greased well, and the cut sole fillets are smoothed with a moistened knife and laid side by side with the tails pointing down. The fillets are then covered with a layer of fish forcemeat (about 1/2 kg).
Why is the mold placed in the oven before it is filled?
The mold is set in a water bath in the oven for 5 minutes so the fillets and forcemeat firm up a little, before it is filled with shrimp, oysters, mushroom and 1 tablespoon of finely sliced truffles.
How is the sauce made?
30 g butter and 30 g wheat flour are stirred together and thinned with 2 1/2 dl boiling milk. The sauce simmers for a quarter of an hour and is seasoned with salt, pepper, nutmeg, a little onion and veal.
Where does the recipe come from?
From Henriette Schonberg Erken's "Stor kokebok" (1914), page 88. It is intended for 6 servings and takes around 110 minutes in all.

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