Fillets of Leveret Mornay (Recipe of the Frères Provençaux)

Ingredients

• 2 leveret fillets
• Croûtons of pain de mie
• Thick slices of truffle
• Madeira
• Clarified butter
• Butter
• Pale glace de viande

Instructions

1. Trim 2 leveret fillets and cut them into escalopes about 2 and a half centimetres long by one centimetre thick.
2. Have ready as many croûtons of pain de mie as there are escalopes, of the same dimensions but half as thick.
3. Have ready as many thick slices of truffle as there are escalopes, cooked at the moment with a little Madeira.
4. A few moments before serving, toss the fillet escalopes quickly in clarified butter, colouring the croûtons in butter at the same time.
5. Mix escalopes, croûtons and slices of truffle in a saucepan.
6. Deglaze the sauté pan with the Madeira used to cook the truffles, add a little pale glace de viande, reduce sufficiently and pass through the chinois.
7. Mount this fonds richly with butter and add it to the sauté of escalopes.
8. Dress in a good hot timbale.