Boudins of Hare Forcemeat. — Cut an onion into small
pieces, put it in boiling water to blanch, and drain it; when
cool, put it into a frying-pan with a little butter, and fry,
but without allowing it to take colour ; then stir well for
about ten minutes over the fire, and add it to some Hare
forcemeat, made very stiff. Cut some pieces of paper 4in.
long and 2 jin. wide, butter them well, and put a layer of
the forcemeat, 3.iin. long by 1 jin. wide and 1 jin. thick, on
each. With the handle of a spoon cut out from the inside
of the boudins all the forcemeat, so as to make a hollow
fin. deep and the same in diameter. Have ready a salpi^on
of truffles mixed with cooked fillets of Hare and ox-tongue,
and reduced stiffly with a little German sauce. Put this in
the hollows, but not quite enough to fill them, cover
with a thin layer of forcemeat, so as to completely hide the
salpi9on, put them in a saute-pan with a little stock, and
simmer gently until the forcemeat is set (it will take about
a-quarter-of-an-hour). Place them on a dish, pour over a j
little reduced Spanish sauce, and the dish is ready for I
serving.
Boudins of Hare witli Olives. — Make a forcemeat with a j
fillet of uncooked Hare and the cooked heart and liver, and
when ready, cut it up into equal parts about the size of eggs.
Sprinkle a little flour on the table, place the pieces on it, j
and with the hand roll them into the shape of corks; now J
flatten with a spatula or blade of a knife to make them
into oblong shapes. When a dozen have been made, poach
them in boiling salted water, take out, and drain. When
quite cold, dip them first into beaten eggs and then into
breadcrumbs, put them in a flat stewpan with a little butter,
Hares — continued.
and fry until done. Place them in a circle on a dish, with
a little olive garnish poured in the centre, and serve.
Braised Fillets of Hare with. Poivrade Sauce. — Skin the
Hares, and cut off the fillets, the best way being to pass a
knife along the backbone from the shoulder to the leg, keeping
it as near the ribs as possible. When the fillets are cut off,
remove the skin, cut them into halves, beat lightly on the
table, and lard with fillets of bacon. Line a braising-pan
with slices of bacon, put in the fillets, with some onions, a
bunch of parsley, a blade of mace, and two or three cloves ;
moisten with broth, just sufficient to keep them from sticking
to the pan, put on the lid, with some hot cinders on the top,
and set the pan over a slow fire. Put a few slices of carrot,
turnip, and onion in a stewpan with a leek, a small piece of
Fig. 925. Braised Fillets of Hare.
celery, a bunch of thyme and parsley, a bay-leaf, 2 or
3 table-spoonfuls of chopped lean ham, a few peppercorns,
and 2oz. of butter✪ Boudin of Hare, and toss them over a brisk fire till
lightly browned ; pour in 3 wineg'lassfuls of tarragon vinegar,
and boil ; then add 1 pint of brown sauce and \ pint of
clear broth. When the sauce commences to boil, skim, and
boil quickly till reduced to a thick cream. When tender,
glaze the fillets of Hare, and brown under a salamander or
in the oven. Arrange them on a flattened heap of mashed
potatoes on a hot dish. Strain the sauce through a fine hair
sieve, pour it round the fillets, garnish with game croquettes
(see Fig. 925), and serve.
Page 58 · 2 recipe records 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
A modernized reading is not available for this page yet. You are seeing the original text.
Boudins of Hare Forcemeat. — Cut an onion into small
pieces, put it in boiling water to blanch, and drain it; when
cool, put it into a frying-pan with a little butter, and fry,
but without allowing it to take colour ; then stir well for
about ten minutes over the fire, and add it to some Hare
forcemeat, made very stiff. Cut some pieces of paper 4in.
long and 2 jin. wide, butter them well, and put a layer of
the forcemeat, 3.iin. long by 1 jin. wide and 1 jin. thick, on
each. With the handle of a spoon cut out from the inside
of the boudins all the forcemeat, so as to make a hollow
fin. deep and the same in diameter. Have ready a salpi^on
of truffles mixed with cooked fillets of Hare and ox-tongue,
and reduced stiffly with a little German sauce. Put this in
the hollows, but not quite enough to fill them, cover
with a thin layer of forcemeat, so as to completely hide the
salpi9on, put them in a saute-pan with a little stock, and
simmer gently until the forcemeat is set (it will take about
a-quarter-of-an-hour). Place them on a dish, pour over a j
little reduced Spanish sauce, and the dish is ready for I
serving.
Boudins of Hare witli Olives. — Make a forcemeat with a j
fillet of uncooked Hare and the cooked heart and liver, and
when ready, cut it up into equal parts about the size of eggs.
Sprinkle a little flour on the table, place the pieces on it, j
and with the hand roll them into the shape of corks; now J
flatten with a spatula or blade of a knife to make them
into oblong shapes. When a dozen have been made, poach
them in boiling salted water, take out, and drain. When
quite cold, dip them first into beaten eggs and then into
breadcrumbs, put them in a flat stewpan with a little butter,
Hares — continued.
and fry until done. Place them in a circle on a dish, with
a little olive garnish poured in the centre, and serve.
Braised Fillets of Hare with. Poivrade Sauce. — Skin the
Hares, and cut off the fillets, the best way being to pass a
knife along the backbone from the shoulder to the leg, keeping
it as near the ribs as possible. When the fillets are cut off,
remove the skin, cut them into halves, beat lightly on the
table, and lard with fillets of bacon. Line a braising-pan
with slices of bacon, put in the fillets, with some onions, a
bunch of parsley, a blade of mace, and two or three cloves ;
moisten with broth, just sufficient to keep them from sticking
to the pan, put on the lid, with some hot cinders on the top,
and set the pan over a slow fire. Put a few slices of carrot,
turnip, and onion in a stewpan with a leek, a small piece of
Fig. 925. Braised Fillets of Hare.
celery, a bunch of thyme and parsley, a bay-leaf, 2 or
3 table-spoonfuls of chopped lean ham, a few peppercorns,
and 2oz. of butter, and toss them over a brisk fire till
lightly browned ; pour in 3 wineg'lassfuls of tarragon vinegar,
and boil ; then add 1 pint of brown sauce and \ pint of
clear broth. When the sauce commences to boil, skim, and
boil quickly till reduced to a thick cream. When tender,
glaze the fillets of Hare, and brown under a salamander or
in the oven. Arrange them on a flattened heap of mashed
potatoes on a hot dish. Strain the sauce through a fine hair
sieve, pour it round the fillets, garnish with game croquettes
(see Fig. 925), and serve.