(2) Trim and cut into small pieces the fillets of a cooked
Hare, also half the quantity of cooked chicken’s livers, pound
them, and pass them through a fine hair sieve. Put the
meat into a saucepan with a little over 4oz. of butter and
1 breakfast-cupful of brown chaudfroid sauce, and stir it
quickly over the fire till the butter is quite dissolved and
mingled with the rest. Turn the mixture into a dome-shaped
cylinder mould, press it down tightly, then pack it into
pounded ice and salt for an hour. Dip the mould quickly
into hot water, wipe it, then turn the contents out on to a
pain-vert fixed on a dish. Fill the hollow with chopped aspic,
and stand on the top a small shape of the same jelly. Garnish
the base of the Hare pain with chopped and round the pain-
vert with croutons of jelly (see Fig. 930).
(3) Cut off the fillets from two Hares, divide each one in
halves, trim them to the shape of a pear, lard them with strips
of fat bacon, put them in a saute-pan, and add a little butter.
Make a little forcemeat as follows : Cut off all the flesh from
the parts of the Hare that are left, and pound it in a mortar
with the small . or minion fillets and the large ones of six
fowls. Rub this through a sieve, put it back in a mortar
and add its equal bulk of calf’s udder, boiled, pounded, and
passed through a sieve, and half the quantity of a panada
made with breadcrumbs and essence of Hare, and put on a
plate to cool. Sprinkle this over with a little salt and pepper
and grated nutmeg, mix them well together, adding three
For details respecting Culinary Processes, Utensils,
Hares — continued.
eggs, one at a time, and making it of the required consistence
with a little Spanish sauce reduced stiffly with a little essence
of Hare. Take a border mould lOin. long by 2iin. wide,
butter it well, fill it with the forcemeat, and poach it in
the bain-marie without letting it boil. As soon as it has set,
turn it out on to a dish, glaze it, arrange the fillets of Hare,
also cooked and glazed, in a circle on the top, and serve
with a little venison sauce in a sauceboat. A mixture of
truffles and fat bacon may also be added to the forcemeat if
desired.
Hare-Liver Sauce. — Put the Hare’s liver into a saucepan
with some good beef gravy, stew it till tender, take it out,
finely chop it with a piece of shallot and a few pot-herbs,
put all into another saucepan with 1 teaspoonful of chilli
vinegar, 1 wineglassful of port wine, and £ teacupful of
red-currant jelly, ✪ Hare-Liver Sauce warm up, and serve. Or the liver, &c.,
after pounding, can be returned to the gravy to thicken,
and the vinegar and wine added afterwards, and red-currant
jelly served separately.
Page 65 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(2) Trim and cut into small pieces the fillets of a cooked Hare, also half the quantity of cooked chicken’s livers, pound them, and pass them through a fine hair sieve. Put the meat into a saucepan with a little over 4oz. of butter and 1 breakfast-cupful of brown chaudfroid sauce, and stir it quickly over the fire till the butter is quite dissolved and mingled with the rest. Turn the mixture into a dome-shaped
cylinder mould, press it down tightly, then pack it into pounded ice and salt for an hour. Dip the mould quickly into hot water, wipe it, then turn the contents out on to a pain-vert fixed on a dish. Fill the hollow with chopped aspic, and stand on the top a small shape of the same jelly. Garnish the base of the Hare pain with chopped aspic and round the pain-vert with croutons of jelly (see Fig. 930).
(3) Cut off the fillets from two Hares, divide each one in halves, trim them to the shape of a pear, lard them with strips of fat bacon, put them in a saute-pan, and add a little butter. Make a little forcemeat as follows : Cut off all the flesh from the parts of the Hare that are left, and pound it in a mortar with the small or minion fillets and the large ones of six fowls. Rub this through a sieve, put it back in a mortar and add its equal bulk of calf’s udder, boiled, pounded, and passed through a sieve, and half the quantity of a panada made with breadcrumbs and essence of Hare, and put on a plate to cool. Sprinkle this over with a little salt and pepper and grated nutmeg, mix them well together, adding three
For details respecting Culinary Processes, Utensils,
Hares — continued.
eggs, one at a time, and making it of the required consistence with a little Spanish sauce reduced stiffly with a little essence of Hare. Take a border mould lOin. long by 2iin. wide, butter it well, fill it with the forcemeat, and poach it in the bain-marie without letting it boil. As soon as it has set, turn it out on to a dish, glaze it, arrange the fillets of Hare, also cooked and glazed, in a circle on the top, and serve with a little venison sauce in a sauceboat. A mixture of truffles and fat bacon may also be added to the forcemeat if desired.
Hare-Liver Sauce. — Put the Hare’s liver into a saucepan with some good beef gravy, stew it till tender, take it out, finely chop it with a piece of shallot and a few pot-herbs, put all into another saucepan with 1 teaspoonful of chilli vinegar, 1 wineglassful of port wine, and £ teacupful of red-currant jelly, warm up, and serve. Or the liver, &c., after pounding, can be returned to the gravy to thicken, and the vinegar and wine added afterwards, and red-currant jelly served separately.
Records on this page
Hare-Liver Sauce