3569 Filets de Levraut Montemart

Method

Trim the fillets of leveret and cut them slantwise into fairly thick slices. Lightly flatten them and trim round in shape.

Sauté in butter, 200 g (7 oz) each of sliced Mousserons, sliced orange agaric, and sliced flap mushrooms. Allow them to cool then add to 500 g (1 lb 2 oz) Mousseline forcemeat of hare and mix together well. Place this into a shallow round mould of 12 cm (5 in) in diameter and cook it in a warm oven.

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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