The new century cookery book

1108. Turban de Lievre d la Bohemienne. — 1 small hare, 3 oz. butter, 3 oz. bacon, 1 small carrot, 1 onion, 2 cloves, 1 inch cinnamon- stick, 1 gill well-reduced Espagnole sauce (No. 236), 1 glass port wine, about 8 oz. panade, aromatic spice, salt, pepper, 1 gill demi-glace (No. 237) or madere (No. 237 a) sauce, about 12 glace cherries, 18 to 24 marbles of potato croquettes. Remove the fillets of the hare, cut them into neat dice of even size. Melt two ounces of butter in a saute-pan, add to it the bacon, cut into small pieces, the carrot, onion, previously prepared and sliced, also the cloves and cinnamon, fry a little, then put in the fillets, fry them over a quick fire, and finish cooking them in the oven until they are quite tender. Take up the pieces of fillet and keep them hot. Pound about three-quarters of a pound of the remainder of the hare (freed from skin, bone, and sinews) in a mortar ; when smooth add to it the panade, the wine, and Espagnole sauce, mix well, season to taste, and rub through a fine sieve (the bacon used for frying the fillets may be added to this farce and will improve its flavour). Fill a well-buttered border mould with the prepared farce, cover with a buttered paper, and steam in the usual manner. When done unmould on to a hot round entree dish ; dress the pieces of fillet in the centre of the border. Reduce the demi-glace sauce, and pour this over the whole ; arrange the potato croquettes in a row on top of the border, place the cherries (cut in halves and heated in a little port or sherry) tastefully in the middle. Note. — A couple of teaspoonfuls of Lemco added to the farce is a great improvement. 1109. Civet de Lievre a la Finnoise. — Pickled hare jugged, finished in demi-glace sauce (No. 237) to which a small quantity of sour cream has been added. 1110. — Cotelettes de Lievres a l’Allemande. — Loin of hare cut into cutlets, pared and trimmed ; season, egg, and crumb them, and fry in hot butter. Dish up and garnish with slices of hard-boiled eggs and French gherkins. Serve with a white wine sauce. 1111. Lievre en Gite. — Potted hare meat, prepared in tureen with sausage-forcemeat and hare fillets ; moistened with Madeira wine, and covered with slices of bacon. Baked in the oven, and served cold in the tureen in which it is cooked. 1112. Lievre farci a la Fermiere. — Trussed boned hare, flattened, stuffed with pork forcemeat, and braised. Dish up, and serve with a brown onion sauce, mixed with finely minced ham and chopped parsley, and reduced with Marsala wine. 1113. Filets de Lievre a la Sicilienne. — Larded fillets of hare, braised and finished in reduced sauce Madere (No 237 a), flavoured with cinnamon and parsley. Dressed in a pyramidal form, and glazed. 1114. Pate de Lievre a la Cumberland (Hare Pie). — 1 small hare, ^ lb. calves’ liver, 4 oz. bacon, 1 shallot, ^ a clove of garlic, 2 oz. butter, seasoning , herbs, thyme and marjoram, 4 teaspoonful of each, 1 glass port wine, 1 egg, herbs, spoonful of red currant jelly , a little stock. Suitable paste crust.