3571 Filets de Levraut Vendôme

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 a little Fumet of wild rabbit, season, cover and cook in the oven.

Cut the minion fillets on the slant into fairly thick slices and season and sauté them quickly in butter together with 150 g (5 oz) sliced mushrooms and the same amount of sliced raw truffles. Deglaze the pan with a little brandy and cooking liquid from the fillets, add a little Sauce Poivrade and enrich the sauce with butter. Return the minion fillets, mushrooms and truffle to this sauce and mix in.

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.