Yield: Yields eight 2-1/2- to 3-inch timbales.
Servings: eight as a first course or lunch.
Layers of sole and scallop mousse baked in a mold, and topped with a satiny sauce and a dab of caviar make an elegant, classically French first or fish course for a dinner party. The timbales can also be the main course of a special lunch
For dinner, follow with a simple main course, like grilled meat with a light sauce and just-dug potatoes roasted in their skins. For lunch, start with a salad of sweet lettuces tossed in a simple vinaigrette and end with a berry tart or fresh fruit and sorbet. Don’t forget a good loaf of bread.
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