Fillets of Leveret Mortemart

Ingredients

• Leveret fillets
• Slices of truffle
• Farce Mousseline de Lièvre
• 200 grammes mousserons
• 200 grammes oronges
• 200 grammes cèpes
• Butter
• 500 grammes farce Mousseline de lièvre
• Sauce Demi-glace au Marsala

Instructions

1. Cut the fillets into escalopes, flatten them lightly and trim them round.
2. Prepare as many slices of truffle and croûtons of forcemeat as there are escalopes, the croûtons 4 centimetres in diameter and cut with a cutter from a sheet of poached farce Mousseline de Lièvre.
3. Toss in butter 200 grammes of mousserons, as much oronges and as much sliced cèpes, and let them cool.
4. Add these mushrooms to 500 grammes of farce Mousseline de lièvre.
5. Poach this forcemeat in a moule à manqué of 12 centimetres in diameter and turn it out.
6. Toss the escalopes in butter at the moment and arrange them on the loaf of forcemeat, alternating them with the croûtons of forcemeat on which the slices of truffle have been fixed.
7. Coat the escalopes lightly and surround the base of the loaf with a cordon of strong sauce Demi-glace au Marsala.
8. Serve a sauceboat of the same sauce separately.