3567 Filets de Lièvre Dampierre

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 little truffle essence. Place this mixture in a buttered shallow round mould and cook it in a slow oven.

A few minutes before being required, sprinkle the fillets and the minion fillets with melted butter and a few drops of brandy. Cover them and cook them in a moderate oven.

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.