The new century cookery book

Pound the raw meat and the chicken livers in a mortar till quite smooth, then add the bechamel sauce and the eggs. Season to taste and rub through a fine sieve. Butter about 8 small timbale moulds ; sprinkle them over with finely chopped truffle. Work up the farce with the cream and line the moulds with it. Prepare a salpicon with the cooked game and ham (cut into small dice) and the macedoine of vegetables, add the brown sauce, season, and put about a dessertspoonful in the centre of each mould, fill up with the remainder of farce, and poach in the oven for about twenty to twenty -five minutes. Turn out on a hot dish, place a mushroom on top of each timbale, sauce over carefully with tomato sauce, previously heated, and serve. 1104. Bor dure de Lievre u V A'utriehieune. — 1 hare, larding bacon, a mirepoix of vegetables, 3 oz. blotter, 1 glass claret, £ gill cream, 4 oz. panade, about 4 oz. chestnut puree, 10 to 12 very small potato croquettes (fried), | pint demi-glace sauce (No. 237), seasoning, meat glace (No. 247), red currant jelly. Remove the fillets from the hare, cut them into eight nice slices, lard these with bacon, and place them in a saute-pan on a mirepoix, larded sides downwards, with about two ounces of butter. Season with pepper and salt. Cover with buttered paper, and put in a quick oven for ten minutes ; add the wine and a little stock, and cook in the oven until quite tender (baste frequently). Put the trimmings of the fillets and enough of the meat of the hare to make ten ounces in a mortar, pound well, add gradually the panade, the cream, and a little brown sauce, season to taste, rub the whole through a fine sieve. Fill up a well-buttered border mould, steam for one and a quarter hour, turn out on a hot dish, dress the fillets on the border and brush over with meat glaze, put the chestnut puree in the centre of the dish, and upon this dress neatly the potato croquettes. The demiglace .sauce is put with the mirepoix in which the fillets were cooked ; allow to boil for some minutes, skim well and strain, reduce again, add a teaspoonful of red currant jelly, season to taste, and pour round the base of the dish. 1105. j Bordure de Lie ere d la Her g ere. — 1 small hare, | lb. fresh pork, £ lb. bacon, 2 truffles, 2 oz. butter, 6 oz. panade (No. 8), 3 eggs, 3 shallots, 1 glass Madeira, 1 gill aspic jelly (No. 293), 1 hard-boiled egg, seasoning. Eemove the breasts and the fleshy parts of legs of the hare, cut it into small slices, slice likewise the pork and bacon. Melt the butter in a saute-pan, add the shallots, finely chopped, brown a little, put in the sliced meat (the liver of hare may also be added if liked), season with salt, pepper, and aromatic spice, saute over the fire until of a nice brown, moisten with Madeira, and put in a basin to cool. Then pound in a mortar until smooth. Add the panade and the eggs one by one. Cut the truffles into slices, stamp out some fanciful shapes and keep for garnish ; chop finely the trimmings, and mix with the farce. Bub the whole through a wire sieve, fill up a well-buttered border-mould, put in a saute or braising pan containing boiling water, to reach half-way up the mould. Cover with buttered paper and cook in a moderately heated oven for about .one and a quarter hour. When done stand on the ice till cool ; turn on to a cold dish.