Leveret a la Minute

Ingredients

• a leveret
• butter
• salt
• pepper
• a bouquet garni
• a tablespoonful of flour
• a gill of stock
• a gill of claret
• some chopped mushrooms
• escalots
• parsley

Method

1. 1

   Skin, draw, and cut a leveret into joints; toss in a saucepan with butter, salt, pepper, and a bouquet garni.

2. 2

   When nearly cooked, add chopped mushrooms, eschalots, parsley, flour, stock, and claret.

3. 3

   As soon as it boils, pour into a dish and serve.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

Leveret a la Minute. Skin, draw, and cut a leveret into joints ; toss in a saucepan with butter, salt, pepper, and a bouquet garni. When nearly cooked, add some chopped mushrooms, eschalots, parsley, a tablespoonful of flour, a gill of stock, and a gill of claret

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