Boudin of Hare. — Bone a Hare, cut it up into pieces, put
the bones and trimmings into a stewpan with two or three
sprigs of thyme, a bay-leaf, two shallots, and 3 wine-
glassfuls of sherry, and toss it over the fire until the
moisture is reduced to a glaze ; then pour in lqt. of
clear stock, leave on the fire until boiling, move it to the
side, and simmer for an-hour-and-a-half, keeping it well
skimmed. When ready, strain the liquor through a broth-
napkin into a basin. Boil lib- of streaky bacon until half
cooked, then finely mince it together with the flesh of
the Hare, pound in a mortar, and pass them through a
fine hair sieve. Chop lib. of button-mushrooms, put them
into a stewpan with loz. of butter and a few drops of
lemon-juice, and toss about over the fire for a few minutes ;
For details respecting Culinary Processes, Utensils , Sauces, tic., referred to, see under their special heads.
744
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Hares — continued.
pour over them 1 teacupful of white sauce and 2 table- I
spoonfuls of thick cream, and stir until the liquor is |
thickly reduced ; then rub them through a fine silk sieve, j
Soak lj breakfast-cupfuls of grated breadcrumb in warm *
water until soft, then squeeze, and put them in a stewpan |
with a lump of butter about the size of a walnut, 1 table-
spoonful of the liquor from the bones, and a little salt, and
stir the mixture over the fire until reduced to a paste ;
move it to the side, and stir in the beaten yolks of two eggs.
Spread this panada out on a plate, and leave it until cool.
Boil ilb. or a little more of calf’s udder in stock ; when
cooked, leave until cool, trim, cut it into small pieces,
pound them in a mortar, and rub it through a wire sieve.
Put the pounded Hare, calf’s udder, and bread panada into
a mortar, add the mushroom puree and a small lump of
butter, and pound the whole together until thoroughly mixed
Fig. 924] Boudin of Hare
and smooth, seasoning the mixture with salt, pepper, and a
small quantity each of grated lemon-peel and nutmeg', and
moistening with two beaten eg'gs and a small quantity of
the liquor from the bones. Try a small piece of the mixture
by poaching it in boiling water for three minutes, cut it,
and if firm it is of the required consistency ; but if it falls
to pieces, add another egg or two to the mixture. Butter
a copper mould, fill it with the mixture, and tie a sheet of
buttered paper over the top ; then stand it in a stewpan
with boiling water to three-parts its height, and steam for
an hour or an-hour-and-a-half. Boil a sufficient quantity of
the liquor from the bones until thickly reduced to make the
sauce. When the boudin is cooked, turn it carefully out of
the mould on to a hot dish, pour the sauce round it, garnish
with mushrooms and potato croquettes (see Fig. 924), and
serve. ✪ Boudin of Hare
Page 57 · 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
Boudin of Hare. — Bone a Hare, cut it up into pieces, put the bones and trimmings into a stewpan with two or three sprigs of thyme, a bay-leaf, two shallots, and 3 wineglassfuls of sherry, and toss it over the fire until the moisture is reduced to a glaze ; then pour in 1 qt. of clear stock, leave on the fire until boiling, move it to the side, and simmer for an hour and a half, keeping it well skimmed. When ready, strain the liquor through a brothnapkin into a basin. Boil 1 lb. of streaky bacon until half cooked, then finely mince it together with the flesh of the Hare, pound in a mortar, and pass them through a fine hair sieve. Chop 1 lb. of button-mushrooms, put them into a stewpan with loz. of butter and a few drops of lemon-juice, and toss about over the fire for a few minutes ;
For details respecting Culinary Processes, Utensils , Sauces, tic., referred to, see under their special heads.
Hares — continued.
pour over them 1 teacupful of white sauce and 2 table- I spoonfuls of thick cream, and stir until the liquor is | thickly reduced ; then rub them through a fine silk sieve, j Soak 1½ breakfast-cupfuls of grated breadcrumb in warm * water until soft, then squeeze, and put them in a stewpan | with a lump of butter about the size of a walnut, 1 tablespoonful of the liquor from the bones, and a little salt, and stir the mixture over the fire until reduced to a paste ; move it to the side, and stir in the beaten yolks of two eggs. Spread this panada out on a plate, and leave it until cool. Boil 1 lb. or a little more of calf's udder in stock ; when cooked, leave until cool, trim, cut it into small pieces, pound them in a mortar, and rub it through a wire sieve. Put the pounded Hare, calf’s udder, and bread panada into a mortar, add the mushroom puree and a small lump of butter, and pound the whole together until thoroughly mixed
Fig. 924] Boudin of Hare
and smooth, seasoning the mixture with salt, pepper, and a small quantity each of grated lemon-peel and nutmeg, and moistening with two beaten eggs and a small quantity of the liquor from the bones. Try a small piece of the mixture by poaching it in boiling water for three minutes, cut it, and if firm it is of the required consistency ; but if it falls to pieces, add another egg or two to the mixture. Butter a copper mould, fill it with the mixture, and tie a sheet of buttered paper over the top ; then stand it in a stewpan with boiling water to three-parts its height, and steam for an hour or an hour and a half. Boil a sufficient quantity of the liquor from the bones until thickly reduced to make the sauce. When the boudin is cooked, turn it carefully out of the mould on to a hot dish, pour the sauce round it, garnish with mushrooms and potato croquettes (see Fig. 924), and serve.
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Boudin of Hare