Fillets of Leveret Dampierre

Ingredients

• 5 leveret fillets
• Leveret filets mignons
• Truffles
• Fine lardons of well-reddened tongue
• Remaining flesh of the leverets
• Farce Mousseline
• Chopped truffles
• Essence de truffes
• Butter
• Melted butter
• Cognac
• 1 fine glazed truffle
• Mushrooms
• Small glazed onions
• Chestnuts
• Consommé
• Sauce Poivrade

Instructions

1. Contise 5 leveret fillets with truffles, form them into crescents and arrange them on a buttered dish.
2. Stud the filets mignons with a rosette of fine lardons of well-reddened tongue, fold them into arcs and arrange them likewise on a buttered dish.
3. With the rest of the flesh of the leverets prepare a farce Mousseline, and add to it chopped truffles and a little essence de truffes.
4. Dispose this forcemeat on the serving dish as a flattened cone whose radius is the length of the leveret fillets and whose height is about 6 centimetres.
5. Poach the forcemeat at the mouth of the oven or in the étuve.
6. A few minutes before serving, sprinkle the fillets and filets mignons with melted butter and a few drops of cognac, cover them and poach them at the mouth of the oven.
7. As soon as they are ready, arrange them in a rosette on the forcemeat, alternating the large contised fillets with the studded filets mignons.
8. Place a fine glazed truffle in the middle of the rosette.
9. Surround the base of the cone with mushrooms alternated with small glazed onions, and with chestnuts cooked in Consommé and glazed.
10. Serve separately a sauce Poivrade to which the cooking liquor of the fillets has been added.