Bor dure de Lievre

Ingredients

• 1 hare
• larding bacon
• a mirepoix of vegetables
• 3 oz. butter
• 1 glass claret
• £ gill cream
• 4 oz. panade
• about 4 oz. chestnut puree
• 10 to 12 very small potato croquettes
• | pint demi-glace sauce
• seasoning
• meat glace
• red currant jelly

Method

1. 1

   Remove the fillets from the hare, cut into slices, lard with bacon, and place in a sauté pan with mirepoix and butter.

2. 2

   Season and cover with buttered paper.

3. 3

   Cook in a quick oven for 10 minutes, add wine and stock, and cook until tender.

4. 4

   Pound hare trimmings with panade, cream, and brown sauce, season, and sieve.

5. 5

   Fill a buttered border mould, steam for 1.25 hours, turn out, dress fillets on the border, brush with meat glaze, and serve with chestnut puree and potato croquettes.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 318. The excerpt below is the record exactly as published.

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 ENTREES OF GAME ( HOT DISHES) 379 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 oil 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 demi- glace .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

Cook this with the app: pantry check, scaling, and the assistant.