Leveret a la Noel

Ingredients

• a leveret
• two tablespoonfuls of good stock
• a glass of port
• two cloves
• the peel of a Seville orange
• a few mushrooms
• butter
• flour
• some game forcemeat
• some little moulds

Method

1. 1

   Cut off the fillets of the leveret and toss in a sauté-pan with butter; when cold, slice the fillets in shreds.

2. 2

   Shred truffles, mushrooms, and tongue, bind with stock, port, cloves, orange peel, and mushrooms; thicken with butter and flour.

3. 3

   Line moulds with forcemeat, fill with shredded game and vegetables, cover with forcemeat, poach in a deep sauté-pan, and serve with a ragout of truffles, mushrooms, quenelles, and cockscombs.

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 Noel. Take a leveret, cut off the fillets and toss them in the oven in a saute-pan in butter ; when cold, slice these fillets in shreds as for Julienne vege- tables. Shred likewise some truffles, mushrooms, and tongue, and bind these together with two tablespoonfuls of good stock, in which a glass of port has been put, two cloves, the peel of a Seville orange, and a few mushrooms ; thicken with butter and flour and tammy. Make some game forcemeat with the legs, and with it line some little moulds

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