1816—Filets de Levraut à la Dampierre

Take five leverets’ fillets; contise them with slices of truffle, after the manner directed for “Suprêmes de Volaille à la Chevalière” (No. 1458, Poularde Chevalière); shape them like crescents, and set them on a buttered dish.

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.