Skip to content

Beta This app is in Beta Testing

Filets de Levraut a la Dampierre

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Butter
  2. Brandy
  3. Onions
  4. Forcemeat
  5. Fillets
  6. Chestnuts
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take five leverets’ fillets;
  2. contise them with slices of truffle, after the manner directed for “Suprêmes de Volaille à la Chevalière” (No.
  3. 1458);
  4. shape them like crescents, and set them on a buttered dish.
  5. Lard the minion fillets with a rosette consisting of strips of salted tongue, and set them also on a buttered dish.
  6. With what remains of the meat of the leverets, prepare a mousseline forcemeat, and add thereto some truffle essence and some chopped truffles.
  7. 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.
  8. Set this forcemeat to poach in the front of the oven.
  9. Sprinkle the fillets and the minion fillets with a little brandy and melted butter;
  10. cover them, and poach them likewise in the front of the oven.
  11. This done, arrange them radially on the cone of forcemeat, alternating the fillets and the minion fillets.
  12. 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.
  13. Serve a poivrade sauce at the same time, combined with the fillets’ cooking-liquor.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board