Trim the fillets of leveret and cut them slantwise into fairly thick slices. Lightly flatten them and trim round in shape.
Sauté in butter,
Demould the cooked forcemeat on to a dish and arrange the slices of leveret on top after being sautéed in butter at the last moment. Place a nice slice of truffle on top of each slice.
Lightly coat the whole and surround the base of the mould with a fairly thick well flavoured Sauce Demi-glace au Marsala.
Serve some of the same sauce separately.
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