For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. 746 THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Hares — continued. steeped in warm water for a few minutes. After boiling for five minutes longer, remove the sauce from the fire. Fry the fillets over a moderate fire ; when cooked, drain, cut them in a slanting direction into thick slices, arrange them on a hot dish, pour the sauce over, and serve. See Fig. 927. Fillets of Hare Sautes with Truffles. — Cut off the fillets from six Hares, contise them with truffles cut in slices, and roll the thin end round ; then place them in a saute-pan with a little butter, put thin slices of fat bacon over them, and cook in a moderate oven. Have ready a croustade filled with Hare-forcemeat quenelles, place it on a dish, put the fillets in a circle round it, and pour over Spanish sauce, reduced with a little claret ; or they may be glazed after they are cooked, and served with a French sauce. Forcemeat of Hare’s Livers. — (1) Put the livers from two or three Hares into a mortar, and pound to a pulp with half their bulk of beef-kidney suet and bacon-fat in equal proportions ; season with a little powdered cloves, salt, and pepper. If sufficient Hare’s livers are not obtainable, a little of the flesh can be used. Add a little cream, and mix in the yolks of two eggs to make the forcemeat of the required consistence. Put it into a stewpan, and set it over the fire for ten or twelve minutes, stirring continually until it becomes quite stiff, when it will be ready to serve with game. (2) Parboil a Hare’s liver, cut it up small, and put it into a mortar with 4oz. of beef-suet finely minced and about 3oz. of lean bacon also chopped fine, and pound it well. H the ingredients are very finely chopped, they will not require to be pounded. Mix well, and add 6oz. of finely-sifted breadcrumbs, 2 table-spoonfuls of chopped parsley, a little marjoram, thyme, and grated nutmeg, with salt and pepper to taste ; add the yolks of two or three well-beaten eggs to bind the mass, and either stuff the Hare with it or make it into balls, and fry in a little butter until of a light brown colour. Serve this with roasted Hare. Fried Fillets of Hare a la Dubois. — Beat the fillets lightly, season them with salt and pepper, put them in a frying-pan with butter, and fry them, pressing the fillets against each other to keep them straight in frying. When cooked, drain them, and press them between two plates under a light weight till cool. Trim them to an equal size, giving them a slightly rounded shape, score them on the upper part, then mask them alternately with brown and white chaudfroid sauce, and leave them till the sauce has cooled. Cook some truffles, slice them thin, cut them into rounds with a tin cutter, and divide the rounds to make wedges. Mask the fillets slantwise with the remainder of the Fig. 928. Fried Fillets of IIare a la Dubois.

AI-modernized reading of the original text

For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. Hares — continued. steeped in warm water for a few minutes. After boiling for five minutes longer, remove the sauce from the fire. Fry the fillets over a moderate fire ; when cooked, drain, cut them in a slanting direction into thick slices, arrange them on a hot dish, pour the sauce over, and serve. See Fig. 927. Fillets of Hare Sautes with Truffles. — Cut off the fillets from six Hares, contise them with truffles cut in slices, and roll the thin end round ; then place them in a saute-pan with a little butter, put thin slices of fat bacon over them, and cook in a moderate oven. Have ready a croustade filled with Hare-forcemeat quenelles, place it on a dish, put the fillets in a circle round it, and pour over Spanish sauce, reduced with a little claret ; or they may be glazed after they are cooked, and served with a French sauce. Forcemeat of Hare’s Livers. — (1) Put the livers from two or three Hares into a mortar, and pound to a pulp with half their bulk of beef-kidney suet and bacon-fat in equal proportions ; season with a little powdered cloves, salt, and pepper. If sufficient Hare’s livers are not obtainable, a little of the flesh can be used. Add a little cream, and mix in the yolks of two eggs to make the forcemeat of the required consistence. Put it into a stewpan, and set it over the fire for ten or twelve minutes, stirring continually until it becomes quite stiff, when it will be ready to serve with game. (2) Parboil a Hare’s liver, cut it up small, and put it into a mortar with 4oz. of beef-suet finely minced and about 3oz. of lean bacon also chopped fine, and pound it well. H the ingredients are very finely chopped, they will not require to be pounded. Mix well, and add 6oz. of finely-sifted breadcrumbs, 2 table-spoonfuls of chopped parsley, a little marjoram, thyme, and grated nutmeg, with salt and pepper to taste ; add the yolks of two or three well-beaten eggs to bind the mass, and either stuff the Hare with it or make it into balls, and fry in a little butter until of a light brown colour. Serve this with roasted Hare. Fried Fillets of Hare a la Dubois. — Beat the fillets lightly, season them with salt and pepper, put them in a frying-pan with butter, and fry them, pressing the fillets against each other to keep them straight in frying. When cooked, drain them, and press them between two plates under a light weight till cool. Trim them to an equal size, giving them a slightly rounded shape, score them on the upper part, then mask them alternately with brown and white chaudfroid sauce, and leave them till the sauce has cooled. Cook some truffles, slice them thin, cut them into rounds with a tin cutter, and divide the rounds to make wedges. Mask the fillets slantwise with the remainder of the Fig. 928. Fried Fillets of IIare a la Dubois.

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