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Mousse of Sole Cardinale

Summary

Yield
Servings
SourceNed Bradford's Boston's Locke-Ober Cafe
Prep time1 1⁄2 hours
Region

Description

Mousse of Sole CardinaleThis extra-special dish is made of three parts:

It takes time and care to make, and fine ingredients, but it is well worth the labor! I have made this for two birthdays, and it never fails to please.

Ingredients

1eaSole Mousse
1eaRed Salpicon of Lobster
1eaCardinale Sauce for Seafood

Instructions

  1. Prepare the sole mousse. Refrigerate until needed.
  2. Preheat oven to 350. Butter four 1-cup timbales.
  3. Prepare the salpicon.
  4. Reserve 1/4 of the mousse. Mostly fill the timbales with the remaining mousse.
  5. With wet fingers or a wet spoon, make a well in the sole mousse of each timbale. Add the salpicon to each timbale. Make sure the salpicon is surrounded by mousse.
  6. Cover the salpicon with the remaining mousse.
  7. Set the timbales in 3/4-inch of water and bake for 30-40 minutes.
  8. These can be unmolded for serving, but they were so beautiful I left them as they were.
5
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  • By John at 10/04/2012 - 15:42
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