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Timbale de Merlan aux Epinards | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
Sunday, June 14th, 2009
Filed under: Fish Recipes, Fish and How to Cook It — Administrator @ 2:59 pm

That is, a timbale steamed in a ring mould, with a purée of spinach in the centre.

Soufflé d’Homard à la Princesse | Ch V – How to Make Soufflés, Mousses, Quenelles and Moulds of Fish, and to Make Rissoles
Sunday, May 31st, 2009
Filed under: Fish Recipes, Fish and How to Cook It — Administrator @ 8:34 am

Make a soufflé of whiting, but add to it some pieces of boiled lobster and shred truffle, and decorate the top of the mould with shapes of truffle. The same applies to timbales and creams.


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