The encyclopaedia of practical cookery

sauce, then contise with the wedges of truffles. Fix a painvert on a dish, place in the centre a dome-shaped support cut out of bread and fried, then mask the whole with aspic jelly. Mask the fillets with aspic jelly, and place them on the dome. Garnish the top of the dome with a small subject cast in fat, and the base with cooked truffles in small cases, fixing them with aspic jelly. Garnish round the base of the pain -vert with croutons of aspic jelly; decorate four attelettes with large round truffles, and fix them on the dome. This dish may be set upon an elaborate stand, and the free use of chopped aspic and parsley sprigs would enhance the beauty of the garnish. See Fig. 928. Hares — continued. Fried Fillets of Hare a la Sicilienne. — Trim some fillets of Hare to the shapes of chicken fillets, season them with salt and pepper, put them in a basin with vinegar, and let them soak for several hours ; then drain and dry the fillets on a cloth, put them in a frying-pan with some clarified butter, and fry them over a quick fire. Cut some croutons of bread, and fry them in butter till lightly browned. Put 2 table-spoonfuls of caster sugar into a small saucepan, and stir it over the fire till lightly browned ; then pour in 1 teacupful of vinegar, and boil till the sugar is dissolved and the vinegar reduced to half its original quantity. Mix with the vinegar 1 teacupful of brown sauce, and boil it ; then add 1 small teacupful of well-washed currants or dried Smyrna raisins and 2 table-spoonfuls of chopped and dried almonds. When the fillets are cooked, drain the butter from them, and baste them with a small quantity of melted meat glaze. Arrange the fillets in a circle alternately with the croutons of fried bread on a hot dish, pour the sauce over them, and serve. Fried Fillets of Hare with Quenelles. — Take two fillets of a Hare, trim them, cut them slantwise across into five pieces each, moisten and beat them a little, and sprinkle them over with salt and pepper. Pour a little melted butter into a flat stewpan, and put in the fillets, arranging them side by side. Prepare a little game gravy with the bones and remaining parts of the Hare, adding a small quantity of thickened brown sauce. Prepare a forcemeat with the trimmings of the fillets, shape them into quenelles with a small spoon, and poach them in salted water. Put the pan with the fillets on the fire, and fry briskly, turning them over to cook both sides ; take them out, drain them, pour 4 table-spoonfuls of the sauce over them, put them on a dish, and pour the remainder of the sauce over. Put the quenelles round the dish, and serve. Fried Hare. — Skin and clean a Hare, cut it into good-sized pieces, dredge them well with flour, and season them with salt and pepper. Melt a large lump of butter in a flat stewpan, put in the pieces of Hare, with 1 table-spoonful of chopped parsley and a small quantity of chopped chives, and fry them until evenly browned ; take them out of the pan, and put them on a hot dish. Mix a teacupful of stock and the strained juice of a lemon with the seasonings in the pan, and stir it over the fire until boiling ; then pour the sauce over the Hare, and serve. Gibelotte of Hare. — Proceed the same as for Civet of Hare a la Franijaise, replacing the red wine by 1 pint of white broth, and adding twelve whole mushrooms five minutes before serving.