Fillets of Leveret Sully
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Hare fillets
- Filets mignons
- Larding fat
- Melted butter
- Cognac
- Sauce Poivrade
- Celery purée
- Lentil purée
- Slices of truffle
Instructions
- Bone the fillets and lard them finely, then form them into crescents, as well as the filets mignons.
- Arrange each on a buttered dish and poach them at the moment, covered, with a little melted butter and a few drops of cognac.
- Dress the fillets by fours, the points of the crescents opposed, so as to form a rosette.
- Coat with a somewhat thickened sauce Poivrade.
- Garnish the centre of the crescents with celery purée and lentil purée alternated, dressed in domes.
- Between each dome of purée place a well-glazed filet mignon with a fine slice of truffle in the middle.