Lard the minion fillets with a rosette consisting of strips of salted tongue, and set them also on a buttered dish.
With what remains of the meat of the leverets, prepare a [mousseline] forcemeat, and add thereto some truffle essence and some chopped truffles.
Dish this forcemeat, shaping it like a truncated cone two and one-half inches high, the radius of which should be the length of a leveret’s fillet.
Set this forcemeat to poach in the front of the oven.
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 Frères Provençaux)
Trim two leverets’ fillets, and cut them into collops, one inch in diameter and one-third inch thick. Prepare (1) the [575] ]same number of bread-crumb [croûtons] 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 [croûtons] 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.