Skip to content

Beta This app is in Beta Testing

Filets de Levraut a la Vendome

No ratings yet
France

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

Ingredients 7 ingredients

  1. Forcemeat
  2. Chestnut
  3. five oz. of raw
  4. Fillets
  5. Butter
  6. Cut
  7. Brandy
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.

  • 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. After having contised the leveret’s fillets, roll them round a buttered tin mould, and fasten them with a string, that they may form rings.
  2. Set to poach.
  3. Meanwhile, spread on a buttered tray a layer one-half inch thick of game forcemeat;
  4. poach the latter;
  5. stamp it out by means of an even cutter into roundels of the same size as the rings, and set one of these on each of the forcemeat roundels, fixing it by means of a little raw forcemeat.
  6. Cut the minion fillets into collops, and quickly toss them in butter with an equal quantity of mushrooms and five oz.
  7. of raw, sliced truffles.
  8. Swill the saucepan with a little brandy and the poaching-liquor of the fillet-rings;
  9. add a little poivrade sauce;
  10. finish this sauce with butter, and plunge therein the collops of fillet, the mushrooms, and the truffles.
  11. Set the rings in a circle on a dish, and fill them with this garnish.
  12. Serve separately a sauceboat of poivrade sauce and a timbale of chestnut purée.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board