3570 Filets de Levraut Sully

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


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.