Prepare a Mousse of leveret cooked in an oval mould. Remove the fillets from the hare, lightly flatten them and inset them with slices of truffle. Place in a buttered tray with
Cut the minion fillets on the slant into fairly thick slices and season and sauté them quickly in butter together with
Demould the Mousse on to an oval dish, lightly coat with Sauce Poivrade and surround with the fillets each placed on a Barquette case of puff pastry filled with chestnut purée.
Serve accompanied with 1) a dish containing the mixture of minion fillets, mushrooms and truffle, and 2) a dish of fine chestnut purée.
© 1903 All rights reserved. Published by Taylor and Francis.