Take 5 fillets of leveret and inset them with slices of truffle. Form them in the shape of crescents and place on a buttered tray. Lard the same number of minion fillets with a rosette of fine strips of very red salt ox tongue and also place them in the shape of crescents on a buttered tray.
With what remains of the flesh from the leverets prepare a Mousseline forcemeat adding some finely chopped truffle and
A few minutes before being required, sprinkle the fillets and the minion fillets with melted butter and
As soon as ready, demould the Mousse on to the service dish and arrange the fillets and minion fillets on top of it, alternating one with the other. Surround the base of the Mousse with alternate bouquets of glazed button onions and braised and glazed chestnuts.
Serve accompanied with Sauce Poivrade containing the cooking liquid from the hare.
© 1903 All rights reserved. Published by Taylor and Francis.