(2076). Hare's Back Roasted With Cream (Rable De Lievre Roti A La Creme)

The hares used for roasting should be chosen particularly tender. Suppress the shoulders, legs, and neck, leaving the back whole; remove the fillet skin delicately so as to be able to lard the meats with larding pork (No. 3, Fig. 52); season and lay the back in a small baking pan to mask over with butter and roast in the oven for twenty-five to thirty minutes while basting at times. Drain off the back and dress it on a dish, pour off half the fat and put into the pan a few spoonfuls of half-glaze (No. 400); boil up for five minutes to detach the glaze from the bottom of the pan, then strain and let reduce for a few moments, adding a gill of raw cream; finish the sauce with a dash of vinegar.

Fig. 399.

(2077). Young Hare A La Castiglione - Sauted (Levraut Saute A La Castiglione)

Cut a young hare into twelve parts; two shoulder pieces, four from the legs and six from the back and ribs, put these in a sauteing pan and fry on a good fire with plenty of fresh butter; throw over some chopped parsley and mushrooms, two blanched and very finely chopped shallots, a little cooked ham either cut very small or in eighth of an inch squares, salt, pepper, and nutmeg; moisten with a pint of broth (No. 194a) adding a bunch of parsley garnished with thyme, bay leaf, a little garlic, and a clove; cook on a slow tire, then finish in a slack oven in a hermetically closed saucepan, allowing it to be in for twenty to thirty minutes; remoisten as fast as the liquid becomes reduced, adding only a very little at the time so that when done there remains very little of the stock, and that has fallen to a glaze without adhering to the pan. After the hare is done, pour in two gills of espagnole sauce (No. 414), and half a gill of Madeira at the same time, suppressing the parsley, and finish with the juice of a lemon.

Garnish around with heart-shaped croutons fried in butter.

(2078). Epigrammes Of Young Hares A La Polignac (Epigrammes De Levrauts A La Polignac)

Raise the fillets and minion fillets from two young hares; suppress the skin and nerves and cut the fillets slanting into two pieces each; beat lightly and pare them all into cutlet form; season with salt, pepper, fine spices and truffles cut in thin shreds. Mince the fragments of the meat, add a third as much pork tenderloin and chop the two well together with as much chopped fat pork as fresh pork; season with salt, pepper and nutmeg, adding some reduced espagnole sauce (No. 414). Divide this preparation into twelve parts, have as many squares of "crepine" or caul fat four inches by five spread out on a cloth, on each one lay half of its intended forcemeat, on top the pared cutlet-form fillet and then the remainder of the forcemeat; fold the "crepine" or caul fat into an oval shape, lay them on a baking sheet, baste over with butter, bestrew with bread-crumbs and cook in the oven. Dish them up in a circle intercalated with cutlets made of very delicate hare quenelle forcemeat (No. 91) made with the parings, dip in eggs, bread-crumb over and then fry in olive oil. Pour into the center of the circle a little marinade sauce (No. 496) with chopped truffles added.

The quenelle forcemeat cutlets can be replaced by others made of hare croquette preparation (No. 885).