3570 Filets de Levraut Sully

Method

Remove and prepare the fillets and minion fillets of leveret. Lard them finely and form into the shape of crescents. Place them on a buttered tray with a little melted butter and a few drops of brandy; cover and cook in a moderate oven.

Arrange the fillets in fours, the points of the crescents inwards so as to form a rosette. Coat with a fairly thick Sauce Poivrade and fill the centres of the crescent-shaped fillets with a purée of celery, smoothed dome shape. Place one of the minion fillets, well glazed and with a slice of truffle in its middle, between the domes of purée.

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