3568 Filets de Levraut Mornay

Recipe from the Frères Provençaux

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Trim two fillets of leveret and cut them into fairly thick slices on the slant about cm (1 in) long and 1 cm ( in) thick.

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 a little Madeira.

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 a little light Meat Glaze, reduce as necessary then pass through a fine strainer. Enrich and thicken this sauce with a liberal amount of butter then pour it over the prepared slices of hare and other ingredients.

To serve: transfer the whole to a very hot timbale or deep dish.