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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
1949 (proofread, p. 108) → 1914 (proofread, p. 88)~43% of the text changedremovedadded
(Timbale de filets de sole.) 3 tunger ca. 1/2 kg. fiskefarse fiskefarce 1/2 l. reker ræker 20 østers i 1 liten boks champignons trøfler 30 gr. smør 30 gr. hvetemel 5 2 1/2 del. kokende melk salt, salt pepper muskat 1 knivsodd knivsod løk 30 gr. kalvekjøtt kalvekjøt 30 gr. smør. De utskårne utskaarne fileter glattes med fuktig fugtet kniv. En timbalform smøres godt og beklædes med filetene, fileterne, som legges lægges side om side med halene halerne ned. Filetene dekkes Fileterne dækkes med et lag fiskefarse. fiskefarce. Formen settes sættes i vannbad vandbad i ovnen i 5 minutter. Formen tas tages ut og fylles fyldes med reker, ræker, østers, champignons samt 1 spiseskje full finnskårne spiseskefuld finskaarne trøfler. Herover helles heldes saus, laget på paa følgende måte: 50 maate: 30 gr. smør og mel røres sammen, spedes spædes med den kokende melk, småkoker 3/4 smaakoker 1/4 time, tilsettes kryddserier tilsættes krydderier samt kalvekjøttet, som er skåret smått skaaret smaat op og brunet i 30 gr. smør; småkoker smaakoker igjen 3/4 1/4 time; siles. I formen legges tilsist lægges tilsidst et lag fiskefarse. fiskefarce. Timbalen koker i vannbad 3/4 vandbad 1/4 time. Formen vendes efter et par minutters forløp på paa et varmt, rundt fat. Omkring timbalen pyntes med krepsehaler krebsehaler eller reker. ræker. NB. Man kan også ogsaa lage en timbal av mørdeig og fylle fylde den med sammenrullede, pocherte tungefileter, hummer, trøfler, champignons. Alt legges lægges i en god saus, gjøres riktig varm rigtig varmt uten å at koke, fylles fyldes i timbalen, som er satt på serveringsfatet. sat paa fat paa en sammenfoldet serviet.

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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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