Trim two fillets of leveret and cut them into fairly thick slices on the slant about
Have ready 1) the same number of bread Croûtons as the slices of fillet, of the same size but only half as thick, and 2) an equal number of thick slices of truffle cooked at the last minute in
Some few minutes before service, season and sauté the slices of fillet quickly in clarified butter and shallow fry the Croutons likewise. Mix the slices of hare. Croûtons and slices of truffle together in a pan.
Deglaze the cooking pan with the Madeira used for cooking the truffles, add
To serve: transfer the whole to a very hot timbale or deep dish.
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