Leveret à la Noël

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (20)

a leveret
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some truffles
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
tongue ↝ Tongue [Liver and organ meats]
two tablespoonfuls of good stock
a glass of port
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
the peel of a Seville orange
a few mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter and flour ↝ Flour, 00 [Cereal Grains and Pasta]
some game forcemeat ↝ Game meat, goat, raw [Lamb, Veal, and Game Products]
some little moulds
some truffles
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
quenelles
cockscombs
gravy made from the bones ↝ Gravy, NFS [Dips, gravies, other sauces]
aspic

Instructions (14)

Cut the leveret into fillets.
Toss the fillets in the oven in a sauté-pan in butter.
When cold, slice these fillets in shreds as for Julienne vegetables.
Shred likewise some truffles, mushrooms, and tongue.
Bind these together with two tablespoonfuls of good stock, in which a glass of port has been put, two cloves, the peel of a Seville orange, and a few mushrooms.
Thicken with butter and flour and tammy.
Make some game forcemeat with the legs.
Line some little moulds with the forcemeat.
Fill up the empty space with the shredded game and vegetables.
Cover with a layer of forcemeat.
Poach these moulds in a deep sauté-pan.
When done, dish them up round a ragoût composed of truffles, mushrooms, quenelles, and cockscombs.
Sauce the entrée with gravy made from the bones and thickened.
This entrée may be served cold, when it should be mixed with aspic, and garnished with it also.

Original Text

Leveret à la Noël.

Take a leveret, cut off the fillets and toss them in the oven in a sauté-pan in butter; when cold, slice these fillets in shreds as for Julienne vegetables. Shred likewise some truffles, mushrooms, and tongue, and bind these together with two tablespoonfuls of good stock, in which a glass of port has been put, two cloves, the peel of a Seville orange, and a few mushrooms; thicken with butter and flour and tammy. Make some game forcemeat with the legs, and with it line some little moulds; fill up the empty space with the shredded game and vegetables and then cover with a layer of forcemeat. Poach these moulds in a deep sauté-pan, and when done dish them up round a ragoût composed of truffles, mushrooms, quenelles, and cockscombs. Sauce the entrée with gravy made from the bones and thickened. This entrée may be served cold, when it should be mixed with aspic, and garnished with it also.

[Pg 30]

Notes

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