The new century cookery book

Mask over carefully with half-set aspic jelly, ornament the top of the border with truffle shapes and fancifully cut slices of hard-boiled white of egg. Coat the garnish with a little aspic, put a few sprigs of fresh parsley here and there, and serve. The remainder of the hare will be found very useful for hare soup, game sauce for stock, &c. 1106. Civet de Lievre d la Bordelaise. — 1 tender hare, 1 onion, 2 cloves, thyme, 2 bay-leaves, 12 small button onions (glazed), 2 oz. bacon, 1 oz. butter,, % glass white and \ glass red wine, ^ pint stock, ^ oz. flour, seasoning , 8 croutons, and 8 godiveau quenelles. Skin and neatly draw the hare (if there is any blood left preserve it, mixed with a little vinegar). Preserve the liver carefully, removing the gall. Cut the hare into twelve to fourteen neat joints, place in a deep dish or jar, season with salt, pepper, nutmeg, and sliced onion, two cloves, one sprig thyme, and bay-leaves. Add the wine and let it thus soak well mixed for five or six hours. Lift out the pieces, drain on a cloth. Fry them lightly in a saute-pan with the butter, dredge with the flour, and stir over a brisk fire until of a light brown colour, moisten with stock, red wine, and liquor, fry the bacon, previously cut into dice, and put with the civet, when the latter boils. Simmer for about one hour. Put the small onions, previously braised, in a saucepan, and keep hot. Chop liver and heart very finely, mix with the blood (if any), and add to the stew about a quarter of an hour before it is done. Have ready some godiveau quenelles and croutes of fried bread. Dish up the civet as neatly as possible, decorate with braised onions, croutons, and godiveau quenelles round the base of the dish, and serve with a small dish of red currant jelly. 1107. Grenadins de Lievre a la Hanoverienne. — 1 hare, larding bacon, 2 oz. butter, 2 oz. streaky bacon, a glass Chablis or Sauterne wine, 1 pint Espagnole sauce (No. 236), a small bouquet garni (No. 2), 1 onion stuck with 2 cloves, 2 oz. sultanas, a 2-inch stick of cinnamon, a small bunch of parsley, - 1 tablespoonful red currant jelly, salt and pepper, croutons of fried bread, a handful of glace cherries. Remove the fillets from the hare, cut them into scollops, flatten slightly and lard one side of each scollop with strips of larding bacon. Cut up the two ounces of bacon and put it in a saute-pan with an ounce of butter, fry a little and season, then put in the slices of larded hare, larded sides upwards, fry lightly, add the bouquet garni and the wine, and cover. Place the pan in the oven for about ten minutes. Cut the best portion of the remainder of the hare into neat joints ; fry these in a stewpan with two ounces of butter until nicely browned, add the brown sauce, parsley, onion, cinnamon, red currant jelly, and the sultanas, previously picked and soaked in tepid water. Cook slowly until tender, then take out the parsley, onion, cinnamon, carefully remove the fat, and season to taste with pepper and salt. Cut the glace cherries in halves and heat up in some rich gravy, and mix with the ragout of hare. To dish up place each scollop on a heart-shaped fried bread-crouton, and arrange them in a circle on a hot dish ; put the ragout of hare and cherries in the centre (piled up high), reduce the sauce, skim again, and pour it carefully over the meat. Serve hot.