Filets de Levraut a la Mornay

Ingredients

• Trim two leverets’ fillets
• the same number of bread-crumb croûtons as there are collops
• the same number of thick slices of truffle
• Toss the collops of fillet quickly in clarified butter
• Swill the sautépan with the Madeira in which the truffles have cooked
• add a little succulent pale glaze

Method

1. 1

   Cut fillets into collops, prepare croûtons and truffle slices.

2. 2

   Sauté collops in clarified butter, color croûtons in butter, mix with collops and truffles.

3. 3

   Add Madeira and glaze, reduce, strain, and finish with butter.

4. 4

   Serve in a hot timbale.

Nutrition per serving

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 332. The excerpt below is the record exactly as published.

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 croiitons 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 croiitons 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

Cook this with the app: pantry check, scaling, and the assistant.