No. 611 Levraut au jus de groseilles.
Truss and lard a young leveret as above, then prepare a marinade as for filet de bœuf à la Bohémienne (No. 426), put in the leveret for three days; when ready dry it in a cloth and roast before a sharp fire, keep it moist, serve with a demi-glace (No. 9), in which you have put two spoonfuls of currant jelly, a little cayenne pepper, and two dozen of stoned olives.