A guide to modern cookery

Sprinkle the fillets and the minion fillets with a little brandy and melted butter; cover them, and poach them likewise in the front of the oven. This done, arrange them radially on the cone of forcemeat, alternating the fillets and the minion fillets. Place a fine, glazed truffle in the middle of the rosette, and surround the base with mushrooms, separated by chestnuts cooked in consommé and glazed, and small onions cooked in butter. Serve a poivrade sauce at the same time, combined with the fillets’ cooking-liquor. 1817—FILETS DE LEVRAUT A LA MORNAY (Recipe of the Freres Provencaux) Trim two leverets’ fillets, and cut them into collops, one inch in diameter and one-third inch thick. Prepare (1) the GAME $75 same number of bread-crumb croutons as there are collops, and make them of the same size as the latter, though half as thick; (2) the same number of thick slices of truffle, cooked at the last minute in a little Madeira. Toss the collops of fillet quickly in clarified butter; colour the croutons in butter at the same time, and mix the latter with the collops and the truffles in a saucepan. Swill the sautépan with the Madeira in which the truffles have cooked; add a little succulent pale glaze; reduce sufficiently; strain the sauce through a sieve; finish it liberally with butter; add it to the sautéd collops, and serve the latter in a very hot timbale. N.B.—This recipe was given by the Comte de Mornay himself to the proprietors of the famous Parisian restaurant, and for a long while the dish was one of the specialities of a house no longer extant. 1818—FILETS DE LEVRAUT A LA VENDOME After having contised the leveret’s fillets, roll them round a buttered tin mould, and fasten them with a string, that they may form rings. Set to poach. Meanwhile, spread on a buttered tray a layer one-half inch thick of game forcemeat; poach the latter; stamp it out by means of an even cutter into roundels of the same size as the rings, and set one of these on each of the forcemeat roundels, fixing it by means of a little raw forcemeat. Cut the minion fillets into collops, and quickly toss them in butter with an equal quantity of mushrooms and five oz. of raw, sliced truffles. Swill the saucepan with a little brandy and the poachingliquor of the fillet-rings; add a little poivrade sauce; finish this sauce with butter, and plunge therein the collops of fillet, the mushrooms, and the truffles. Set the rings in a circle on a dish, and fill them with this garnish. Serve separately a sauceboat of poivrade sauce and a timbale of chestnut purée. 1819—MOUSSES ET MOUSSELINES DE LIEVRE Proceed exactly as for all other mousses and mousselines, except, of course, in regard to the basic ingredient, which in this case is the meat of a hare. 1820—SOUFFLE DE LIEVRE With one Ib. of the meat of a hare, prepare a light mousseline forcemeat; add thereto the whites of two eggs, whisked to a stiff froth; poach the mousseline in a soufflé saucepan. Cut the hare’s minion fillets into collops, and toss them in butter at the last moment. Cook the soufflé in a moderate oven; coat the top lightly with half-glaze sauce flavoured with hare fumet, and surround it with the minion-fillet collops, alternated with slices of truffles. The minion-fillet collops and the slices of truffles may be added to the sauce, and this garnish is served separately in another timbale. 1821—CIVET DE LIEVRE Skin and clean the hare, taking care to collect all the blood in so doing. Put the liver aside, after having carefully freed it from the gall-bladder, as also from those portions touching the latter.