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Mousse of Sole Cardinale

By John, 4 October, 2012
Description

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

  • Sole Mousse
  • Red Salpicon of Lobster
  • Cardinale Sauce for Seafood

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.

Yield
4 Servings
Preparation time
1 hour, 30 minutes
Ingredients
1 Sole Mousse
1 Red Salpicon of Lobster
1 Cardinale 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.
Source
Ned Bradford's Boston's Locke-Ober Cafe
  • Cardinale Sauce for Seafood
  • Red Salpicon of Lobster
  • Sole Mousse

Book traversal links for Mousse of Sole Cardinale

  • Lutfisk in Bacon
  • Up
  • Cardinale Sauce for Seafood

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