2. Bake some large potatoes in the oven. Open them; remove their pulp,

and put into each baked shell a tablespoonful of American sauce au currie referred to above. Add a poached fillet of sole; coat with American sauce; dish these garnished potatoes on a napkin, and serve very hot. 871—FILETS DE SOLES AUX CHAMPIGNONS Stew two oz. of small mushrooms in butter. Fold the fillets, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut. Arrange the fillets in an oval, and garnish the centre of the dish with the stewed mushrooms. Reduce the cooking-liquor of the fillets to one-third; add thereto two tablespoonfuls of velouté; finish the sauce with one oz. of butter, and coat the fillets and the garnish. 872—FILETS DE SOLES AUX CREVETTES Fold the fillets, and poach them in fish _fumet_. Dish them in an oval; garnish the middle with one oz. of shelled shrimps’ tails, kept very hot, and coat the fillets and the garnish with shrimp sauce. 873—FILETS DE SOLES CHAUCHAT Poach the fillets of sole, folded, in butter and lemon juice. Coat the bottom of a dish with Mornay sauce, and set the fillets of sole thereon in the form of an oval. Surround the fish with roundels of cooked potatoes turned to the shape of corks. Cover the fillets and the garnish with Mornay sauce, and glaze quickly in a fierce oven or at the salamander. 874—FILETS DE SOLES BERCY Butter the bottom of the dish intended for the soles, and sprinkle it with two finely-chopped shallots. Lay the fillets lengthwise upon the dish, side by side; moisten with three tablespoonfuls of white wine and as much fish _fumet_, and add one-half oz. of butter cut into small pieces. Cook in the oven, basting frequently the while, and glaze at the last minute. Besprinkle with a few drops of lemon juice, and when about to serve drop a pinch of chopped parsley upon each fillet. _Or_, poach the fillets with chopped shallots, and increase the moistening. As soon as the fillets are ready, drain off their cooking-liquor into a vegetable-pan; reduce it speedily to one-third, and add a few drops of meat-glaze, a little lemon juice, one-half oz. of butter, and one pinch of chopped parsley. Coat the fillets, and set to glaze quickly. N.B.—Sole à la Bercy may be prepared after either of the two methods. 875—FILETS DE SOLES DEJAZET Treat the fillets of sole _à l’anglaise_ and grill them as explained under No. 830. Dish them, cover them thinly with half-melted tarragon butter, and deck each fillet with five or six parboiled, tarragon leaves. 876—FILETS DE SOLES GRAND DUC Fold the fillets of soles over, and poach them in fish _fumet_ and the cooking-liquor of mushrooms. Arrange them in an oval on a dish, with their tails pointing inwards; place a fine slice of truffle in the middle of each fillet, and between each of the latter three shelled crayfishes’ tails. Coat with Mornay sauce, and set to glaze quickly. When taking the dish from the oven, set in its centre a fine heap of very green asparagus-heads, cohered with butter at the moment of dishing. 877—FILETS DE SOLES JOINVILLE Select some fine fillets of soles; fold them, and poach them in the cooking-liquor of mushrooms, and butter, taking care to keep them very white. Arrange them in an oval, with their tails pointing upwards and the carapace of a crayfish fixed on each fillet; and garnish the middle of the dish with a _salpicon_ or a short _julienne_, consisting of one and one-half oz. of cooked mushrooms, one-half oz. of truffle, and one and one-half oz. of shrimps’ tails cohered by means of a few tablespoonfuls of Joinville sauce. Coat the fillets and the garnish with the same sauce, and deck each fillet with a fine slice of truffle coated with meat-glaze. They may also be served after the old-fashioned way, as follows:— Set the garnish in the middle of the dish, shaping it like a dome; coat it with Joinville sauce, and surround it with the fillets of sole, which should slightly overlap one another and have their tails uppermost. Fix a carapace of crayfish on the tail of each fillet, and deck each with a slice of very black truffle. With this method of dishing, the garnish alone is coated with sauce, the fillets thus forming a white, encircling border. 878—FILETS DE SOLES JUDIC Fold, and poach the fillets in butter and lemon juice. Arrange them in an oval round a dish, laying each upon a nice little braised and trimmed half lettuce, and place upon each fillet a quenelle of sole _mousseline_-forcemeat in the shape of a flattened oval, poached at the time of dishing up. Coat with Mornay sauce and glaze quickly. When taking the dish out of the oven, encircle the fillets of sole with a thread of buttered meat-glaze. 879—FILETS DE SOLES A LA HONGROISE Fry in butter, without colouration, one small tablespoonful of chopped onion seasoned with a very little paprika; moisten with three tablespoonfuls of white wine and one-sixth pint of fish _fumet_; add two small peeled, pressed, and roughly-chopped tomatoes, and set to cook for seven or eight minutes. Fold the fillets of sole; lay them on a buttered dish; pour the above preparation thereon, and poach them. Arrange them in a circle on a dish; reduce their cooking-liquor to a stiff consistence; add a few tablespoonfuls of cream and a few drops of lemon juice, and coat the fillets with this sauce. 880—FILETS DE SOLES LADY EGMONT Fold the fillets, and poach them in a few tablespoonfuls of excellent fish _fumet_. Also for every four fillets (_i.e._, per sole) finely mince one oz. of well-cleaned mushrooms, and cook them quickly in butter, lemon juice, a little salt, and pepper. This done, add the cooking-liquor to the fish _fumet_, and keep the cooked minced mushrooms hot. Reduce the combined cooking-liquor and fish _fumet_ to half; add thereto one oz. of butter and two tablespoonfuls of cream; and to the resulting sauce add the reserved minced mushrooms and two tablespoonfuls of freshly-cooked and well-drained asparagus-heads, uncooled. Serve the fillets of sole on an earthenware dish, coat them with the above garnish, and set to glaze quickly in a fierce oven or at the salamander. 881—FILETS DE SOLES MARINETTE Poach a sole in fish _fumet_ and the cooking-liquor of mushrooms, and drain it on a napkin. When it is still lukewarm, carefully raise its fillets and trim them. Break an egg into a bowl; beat it well, and add enough grated Gruyère and Parmesan to it (mixed in equal quantities) to produce a dense paste. Mix a dessertspoonful of cold Béchamel sauce with this paste; add salt and cayenne pepper; spread an even thickness of one inch of it over two of the fillets of sole; lay thereon the two remaining fillets, and put aside in the cool. When the egg and cheese paste is very stiff, dip the fillets in a Villeroy sauce, and leave the latter to cool. Then treat the stuffed and sauced fillets _à l’anglaise_, and fry them, just before serving, in very hot fat. Dish on a napkin with very green parsley all round. 882—FILETS DE SOLES MARIE STUART Fold the fillets, and poach them in fish _fumet_. Arrange them in an oval on a dish; coat them with the sauce given under “Filets de soles à la New-burg” (No. 890), and place on each fillet a quenelle of fish forcemeat in the shape of a quoit and decked with a slice of truffle. These quenelles should, if possible, be poached just before dishing up, and well drained before being laid on the fillets of sole. 883—FILETS DE SOLES MIGNONETTE Cook the fillets in butter, and set them in a hot timbale. Surround them with potato-balls the size of peas, raised by means of the round spoon-cutter, and cooked beforehand in butter. Lay upon the fillets eight or ten slices of fresh truffle heated in one-sixth pint of very light meat-glaze. Finish the glaze in which the slices of truffle have been heated with two-thirds oz. of butter and a few drops of lemon juice, and pour it over the fillets and their garnish. Serve very hot. 884—FILETS DE SOLES MIMI Divide a live lobster into two, lengthwise, and prepare it à l’américaine, taking care to keep the sauce short. When the lobster is cooked, take the meat from the tail; cut it into as many slices as there are fillets of sole, and keep them hot. Remove all the meat from the claws, and that remaining in the carcass; pound all of it smoothly, add two tablespoonfuls of cream, and rub through a fine sieve. Prepare a garnish of spaghetti with cream, and add thereto the purée of lobster. Fold the fillets of sole, and poach them in Chablis wine and butter. All this being done, lay the two emptied halves of the lobster on a napkin lying on a dish, setting them back to back. Fill these lobster shells to the brim with the prepared garnish of spaghetti. Upon this garnish lay the poached fillets of sole, sandwiching a slice of lobster between every two; besprinkle the whole with a short and fine _julienne_ of very black truffle. Send the lobster sauce, finished with a few tablespoonfuls of cream, to the table separately. Proceed as quickly as possible with the dishing up, in order that the dish may reach the table very hot. 885—FILETS DE SOLES MEXICAINE Coat the fillets with fish forcemeat, and roll them to resemble scrolls (see No. 914). Poach them in fish _fumet_ as directed for the _paupiettes_. Lay each rolled fillet in a grilled mushroom garnished with one-half tablespoonful of peeled, pressed, and _concassed_ tomato cooked in butter, and arrange them in an oval on a dish. Coat them with Béchamel sauce combined with a purée of tomatoes and capsicums cut into small dice, in the proportion of two tablespoonfuls of the purée and two-thirds oz. of the capsicums per pint of the sauce. 886—FILETS DE SOLES MIRABEAU Poach the fillets, left in their natural state, in fish _fumet_. Dish them and coat with white wine and Genevoise sauces, alternating the two, white and brown. Lay a thin strip of anchovy fillet between each of the fillets of sole; deck those of the latter coated with white sauce with a slice of truffle, and those coated with brown sauce with a star of _blanched_ tarragon leaves. 887—FILETS DE SOLES MIRAMAR Divide each of the fillets into slices; season them and cook them in butter. Cut fifteen roundels (one-third inch thick) of egg-plant; season, dredge, and toss them in butter, taking care to keep them very crisp. Take a timbale of suitable size, and line its sides with a layer (three-quarters inch thick) of pilaff rice. Put the roundels of egg-plant and the sliced fillets of sole (mixed and tossed together for a moment) in the middle of the dish. Just before serving, sprinkle with one oz. of lightly-browned butter. 888—FILETS DE SOLES AUX HUÎTRES Open and poach twelve oysters. Poach the fillets of sole, folded, in the oyster liquor strained through linen, and a piece of butter as large as a walnut. Arrange in an oval on a dish; garnish the centre with the poached oysters (cleared of their beards), and coat the fillets of sole and the oysters with Normande sauce combined with the reduced cooking-liquor of the fillets. 889—FILETS DE SOLES NELSON Fold the fillets, and poach them in fish _fumet_. Arrange them in a circle on a dish; coat them with white-wine sauce, and glaze quickly. Garnish the centre of the dish with a pyramid of potato-balls cooked in butter and of a light-brown colour. Surround the fillets with poached milt. 890—FILETS DE SOLES NEW-BURG Prepare a lobster à la New-burg, in accordance with one of the recipes given (No. 948 and 949). Cut the tail into as many slices as there are fillets of sole, and keep them hot. Cut the remainder of the lobster meat into dice, and add these to the sauce. Fold the fillets of sole, and poach them in fish _fumet_. Arrange them in an oval on a dish; lay a slice of lobster upon each fillet, and coat with the lobster-sauce combined with the dice, prepared as directed above. 891—FILETS DE SOLES ORIENTALE Prepare the fillets exactly as those à la New-burg, but season the sauce with curry. Having dished and sauced the fillets, set a pyramid of rice à l’Indienne in the middle of the dish, or send the rice to the table separately, in a timbale; either way will be found to answer. 892—FILETS DE SOLES PERSANE Prepare the fillets as in the case of those à la New-burg, but season the sauce with paprika, and add thereto one oz. of capsicums cut into large dice. Send some pilaff rice with saffron to the table separately. 893—FILETS DE SOLES ORLY Season the fillets; dip them into batter and, a few minutes before serving, put them into very hot fat. Drain them; dish them on a napkin with fried parsley, and serve a tomato sauce separately. N.B.—There are several ways of preparing these fillets of sole. Thus they may be simply dipped in milk, dredged, and impaled on a _hatelet_. They may also be _marinaded_, treated _à l’anglaise_, and twisted into cork-screw shape. Always, however, dish them on a napkin with fried parsley and, in every case, send a tomato sauce to the table separately. This last accompaniment is essential. 894—FILETS DE SOLES OLGA, otherwise “OTERO” Bake beforehand, in the oven, as many fine, well-washed potatoes as there are fillets of sole. As soon as they are done, remove a piece of the baked shell, and withdraw the pulp in such wise as to leave nothing but the long, parched shells. Fold the fillets, and poach them with a little excellent fish _fumet_. Garnish the bottom of each prepared shell with a tablespoonful of shelled shrimps’ tails, cohered with a white-wine sauce. Put a poached fillet of sole upon this garnish; cover with sufficient Mornay sauce to completely fill the shell; sprinkle with grated cheese, and glaze quickly. Dish on a napkin the moment the fillets have been taken from the oven, and serve immediately. 895—FILETS DE SOLES POLIGNAC Fold the fillets, and poach them in one-quarter pint of white wine, a few tablespoonfuls of the cooking-liquor of mushrooms, and a piece of butter about the size of a walnut. Dish the fillets in an oval. Reduce the cooking-liquor to half; thicken it by means of two tablespoonfuls, bare, of fish velouté; finish the sauce with one oz. of butter, and add thereto three small, cooked, finely-minced mushrooms, and one tablespoonful of a _julienne_ of truffles. Coat the fillets with sauce, and set to glaze. 896—FILETS DE SOLES PAYSANNE For the fillets of soles, cut two small carrots, two new onions, a stick of celery, and the white of one leek in _paysanne_ fashion. Season these vegetables with a very little table-salt and a pinch of sugar; stew them in butter; moisten sufficiently to cover them with lukewarm water; and add a few pieces of broccoli, a tablespoonful of peas, and the same quantity of French beans cut into lozenges. Complete the cooking of the vegetables while reducing the cooking-liquor. Season the fillets of sole, and lay them on a buttered earthenware dish. Pour thereon the garnish of vegetables; put the cover on the dish, and gently poach the fillets. When they are cooked, tilt the dish so as to pour all the liquor away into a vegetable-pan; this done, reduce the liquor to one-fifth pint, and add to it three oz. of butter. Pour this sauce into the dish containing the fillets and the vegetable garnish, and serve immediately. 897—FILETS DE SOLES EN PILAW A LA LEVANTINE Cut the fillets into collops, and toss these in butter. Prepare some pilaff rice after the usual recipe (No. 2255), and add thereto one oz. of capsicum cut into dice. Also toss in butter one and one-half oz. of egg-plant, cut into dice and seasoned, and put these with the fillets of sole. Mould the rice into a border round the dish; put the fillets and the egg-plant in the middle, and coat the two with curry sauce without letting the latter touch the rice. N.B.—In the case of pilaff rice with fillets of sole, the rice should border the dish, and the fillets of sole, tossed in butter, should be laid in the middle and coated with brown butter. 898—FILETS DE SOLES POMPADOUR Treat the fillets with butter and bread-crumbs, and grill them. Garnish them all round with a thread of very firm Béarnaise tomatée. Dish and surround them with a border of Château potatoes (No. 2208). Lay a fine slice of truffle, moistened with melted meat-glaze, on each fillet. 899—FILETS DE SOLES RACHEL Coat the fillets with some delicate fish forcemeat; put four slices of truffle on the forcemeat of each of the fillets; fold the latter, and poach them in one-sixth pint of the cooking-liquor of mushrooms, and a piece of butter the size of a walnut, cut into small pieces. Arrange the fillets in an oval on a dish, and coat them with white-wine sauce combined with one tablespoonful of freshly-cooked and uncooled asparagus-heads, and one tablespoonful of truffle in dice per every one-half pint of the sauce. 900—FILETS DE SOLES VÉNITIENNE Fold the fillets, and poach them in fish _fumet_. Arrange them in a circle on a dish, alternating them with thin crusts, in the shape of hearts, fried in butter. Coat with Venetian sauce combined with the reduced cooking-liquor of the fillets. 901—FILETS DE SOLES VERDI Prepare a garnish of macaroni cut into dice; cohere this with cream and grated Gruyère and Parmesan, and add three oz. of lobster meat and one and one-half oz. of truffles in dice per every one-half lb. of the macaroni. Poach the fillets of sole in fish _fumet_, keeping the fillets in their natural state. Lay the macaroni very evenly on the dish; set the poached fillets of sole upon it; coat with Mornay sauce, and set to glaze quickly. 902—FILETS DE SOLES VICTORIA Fold the fillets, and poach them in fish _fumet_. Arrange them in an oval on a dish, and garnish the centre with three oz. of the meat from the tail of the spiny lobster, and one oz. of truffle in dice per every four fillets. Coat the fillets and the garnish with Victoria sauce, and set to glaze quickly. 903—FILETS DE SOLES VÉRONIQUE Raise the fillets of a fine sole; beat them slightly; fold and season them, and put them in a special earthenware, buttered dish. With the bones, some of the trimmings of the fish, a little minced onion, some parsley stalks, a few drops of lemon juice, and white wine and water, prepare two spoonfuls of _fumet_. This done, strain it over the fillets, and poach them gently. Drain them carefully; reduce the _fumet_ to the consistence of a syrup, and finish it with one and one-half oz. of butter. Arrange the fillets in an oval on the dish whereon they have been poached; cover them with the buttered _fumet_, and set to glaze quickly. When about to serve, set a pyramid of skinned and very cold muscadel grapes in the middle of the dish. Put a cover on the dish, and serve immediately. 904—FILETS DE SOLES WALEWSKA Poach the fillets in fish _fumet_, keeping them in their natural state. Dish, and surround them with three _langoustines’_ tails cut into two lengthwise, and stewed in butter (with lid on) with six fine slices of raw truffle. Coat with a delicate Mornay sauce, and set to glaze quickly. N.B.—The Mornay sauce may, according to circumstances, be combined with one and one-half oz. of _langoustine_ butter per pint. 905—FILETS DE SOLES WILHELMINE Prepare some potato shells as directed under “Filets de soles Olga” (No. 894). Garnish them with a tablespoonful of cucumber with cream; put a fillet of sole into each garnished shell, a fine Zeeland oyster on each fillet, and cover with Mornay sauce. Set to glaze quickly, and dish on a napkin. =Various Preparations of Soles and Fillets of Sole.= 906—MOUSSELINES DE SOLES The directions given under “_Mousselines de_ Saumon” (No. 797) apply in all circumstances to _Mousselines_ of Sole. I shall therefore refrain from repeating the recipe, since, the quantities remaining the same, all that is needed is the substitution of the meat of sole for that of salmon. Thus, I shall only state here, by way of reminding the reader, that these excellent preparations admit of all the fish sauces and garnishes, and that they may also be accompanied by all purées of fresh vegetables. 907—TURBAN DE FILETS DE SOLES A LA VILLARET Raise the fillets of three soles; flatten them slightly with a moistened beater, and trim them very straight on either side. Liberally butter a medium-sized savarin-mould. Lay the fillets aslant in this mould, with their tail-ends over-reaching its inner edge and their other ends projecting over its outer edge; slip a fine slice of truffle between each, and let them slightly overlap one another. When the mould is completely lined with the fillets of sole, fill it up with lobster _mousseline_ forcemeat. Gently tap the mould on a folded napkin lying on the table, with the object of settling the forcemeat, and then draw the overhanging ends of the fillets across the latter. Set to poach in a _bain-marie_ in a moderate oven. This done, take the mould out of the _bain-marie_; let it stand for a few minutes, and then turn it upside-down upon the dish. Leave it to drain; soak up the liquid that has leaked out on to the dish; take off the mould, and moisten the surface of the fillets by means of a small brush dipped in melted butter. The object of this last measure is to glaze the fish and to remove therefrom the froth resulting from its poached albumen. Now garnish the centre of the moulding with shrimps’ tails, mushrooms, poached milt, and slices of truffle, the whole cohered by means of Béchamel sauce finished with lobster butter. Send a sauceboat of Béchamel sauce, finished with lobster butter, to the table at the same time as the fish. 908—TURBAN DE FILETS DE SOLES ET SAUMON VILLARET Proceed as in the preceding recipe, but alternate the fillets of sole with very red slices of salmon of the same size as the fillets. The combination yields an excellent result, and the varying strips of white and orange which constitute the body of the moulded crown lend sightliness to the dish. N.B.—The designation “à la Villaret,” relating to the crown alone, in no wise affects the constituents of the garnish; these may either remain the same as those of the preceding recipe, or may be replaced by something similar. The sauce alone remains unalterable, and this should be a good Béchamel finished with lobster butter. 909—TIMBALE DE FILETS DE SOLES CARDINAL For ten people, prepare a timbale crust (No. 2394) the diameter of which should be greater than the height; line it with fine, short paste, and decorate it with noodle paste. Raise the fillets of three medium-sized soles, flatten them slightly; coat them with whiting forcemeat prepared with crayfish butter, and roll them into scroll-form. Also prepare ten small slices of the meat of a medium-sized ordinary or spiny lobster’s tail, ten small grooved and cooked mushrooms, fifteen slices of truffle, and three-quarters pint of Cardinal sauce finished with a lobster butter. When about to serve, lay the poached, rolled fillets of sole (well drained) in a circle round the bottom of the timbale; put the slices of lobster and the mushrooms in the centre, and cover the whole with Cardinal sauce. Set upon the sauce, just over the centre of the timbale, a large, grooved mushroom (cooked and kept very white), and encircle the latter with fifteen slices of truffle. Place the timbale, thus garnished, on a folded napkin lying on a dish, and serve at once. 910—TIMBALE DE FILETS DE SOLES CARMÉLITE Prepare (1) a timbale crust as above; (2) a lobster à la New-burg made from raw lobster (No. 948); (3) twelve rolled fillets of sole stuffed with fish forcemeat finished with lobster butter; (4) three oz. of sliced truffles. Poach the rolled fillets in fish _fumet_; slice the meat of the lobster’s tail, and put the poached fillets, the slices of lobster and the slices of truffle into the lobster sauce. Heat the whole well, without boiling; pour the sauce and garnish into the timbale crust, and deck the top with twelve fine slices of truffle. Dish the timbale on a folded napkin, and serve instantly. 911—TIMBALE DE FILETS DE SOLES GRIMALDI Prepare:—(1) A rather deep timbale crust, and decorate it with noodle paste. (2) Cook, as for bisque, twenty-four small _langoustines_; wrench off their tails; cut them into two lengthwise, and keep them hot in butter. (3) Finely pound the _langoustines’_ carapaces, and add thereto one-third pint of fine Béchamel. Rub through a fine sieve first, and then through tammy. Put the resulting cullis into a saucepan, and heat without boiling it; intensify the seasoning; add a few tablespoonfuls of cream, little by little; put the prepared tails in the cullis, and keep the latter in the _bain-marie_. (4) Cut four oz. of _blanched_ and somewhat stiff macaroni into pieces, and add thereto one-sixth pint of cream and three oz. of sliced truffle. Heat until the macaroni has completely absorbed the cream; thicken with one-sixth pint of Béchamel sauce finished with fish _fumet_; add one and one-half oz. of butter cut into small lumps, and keep hot. (5) Coat sixteen fillets of sole with truffled fish forcemeat; roll the fillets into scroll-form, and, at the last minute, poach them in fish _fumet_. To garnish the timbale, spread a layer of macaroni on the bottom thereof, lay half of the rolled fillets upon the macaroni, and cover these with half of the _langoustines’_ tails in the cullis. Repeat the procedure, in the same order, with what is left of the garnishes, and finish the timbale with a layer of the _langoustines’_ tails. Set the timbale on a folded napkin lying on a dish, and serve immediately. 912—TIMBALE DE FILETS DE SOLES CARÊME Flatten the fillets of three medium-sized soles, and trim them neatly. Liberally butter a pound-cake mould, and line it with the fillets, placing them side by side with their tails lying round the centre of the bottom of the mould, and their opposite ends projecting above the brim. Press them well, that they may take the shape of the mould. Completely coat the fillets with a layer, one-half inch thick, of fish forcemeat. Put the mould in the front of the oven for a few minutes in order to poach the forcemeat, which, in adhering to the fillets, gives the required firmness to the timbale. When the forcemeat has been poached and is stiff, withdraw the timbale from the oven, and cut off the pieces of fillet that project above the edges of the mould. Fill the timbale to within one-third inch of its brim with a garnish of shrimps and poached oysters and mussels, small button-mushrooms, and slices of truffle, all of which should be cohered with a thick and highly-seasoned Béchamel sauce. Cover this garnish with the projecting pieces of fillets, already cut off, and close the timbale by means of a thin layer of that forcemeat which served in coating the fillets. Poach for thirty minutes in a _bain-marie_ and in a moderate oven. After taking the timbale out of the _bain-marie_, let it stand for a few minutes; overturn it on a round dish; take off the mould; deck it on top with a garland consisting of six little _paupiettes_ of salmon, each stuffed with a crayfish tail, and surmounted by an encrusted crayfish carapace. Serve a Nantua sauce separately. 913—TIMBALE DE FILETS DE SOLES MARQUISE For a timbale large enough for ten people, prepare:—