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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
Modernised → 1949 (proofread, p. 108)~72% of the text changedremovedadded
(Timbale de filets de sole.) 3 stk sjøtunger (filetert). 500 g tunger ca. 1/2 kg. fiskefarse (ca.). 5 dl 1/2 l. reker (pillede). 20 stk østers (kan sløyfes). 1 i liten boks champignon (liten boks, avrent). 1 spiseskje trøffel (finskåret). champignons trøfler 30 g gr. smør (til sausen). 30 g gr. hvetemel (til sausen). 2,5 dl 5 1/2 del. kokende melk (kokende). salt. pepper. muskat. salt, pepper muskat 1 knivsodd løk (finhakket). 30 g gr. kalvekjøtt (finskåret). 30 g smør (til å brune kalvekjøttet). krepsehaler eller reker (til pynt). Glatt de gr. smør. De utskårne filetene fileter glattes med en fuktet fuktig kniv. Smør en En timbalform smøres godt og kle den beklædes med filetene, lagt som legges side om side med halene ned.. Dekk filetene ned. Filetene dekkes med et lag fiskefarse og sett formen fiskefarse. Formen settes i vannbad i ovnen i 5 minutter.. Ta formen minutter. Formen tas ut og fyll den fylles med reker, østers, champignon og champignons samt 1 spiseskje finskåret trøffel.. Rør full finnskårne trøfler. Herover helles saus, laget på følgende måte: 50 gr. smør og mel røres sammen, spe spedes med den kokende melken og la sausen småkoke 15 minutter. Tilsett salt, pepper, muskat og løk melk, småkoker 3/4 time, tilsettes kryddserier samt kalvekjøttet kalvekjøttet, som er finskåret skåret smått op og brunet i 30 g smør. La småkoke 15 minutter til og sil sausen.. Hell sausen over fyllet i gr. smør; småkoker igjen 3/4 time; siles. I formen og legg til slutt legges tilsist et lag fiskefarse over.. La timbalen koke fiskefarse. Timbalen koker i vannbad i 15 minutter. Etter 3/4 time. Formen vendes efter et par minutters hviletid vendes formen forløp på et varmt, rundt fat. Pynt rundt Omkring timbalen pyntes med krepsehaler eller reker.. reker. NB. Man kan også lage en timbal av mørdeig og fylle den med sammenrullede, posjerte pocherte tungefileter, hummer, trøffel og champignon trøfler, champignons. Alt legges i en god saus – varmes godt gjennom saus, gjøres riktig varm uten å koke og settes på fat koke, fylles i timbalen, som er satt på en sammenfoldet serviett. serveringsfatet.

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.

Equipment for this dish

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