3569 Filets de Levraut Montemart

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.