Civet de Lièvre

Ingredients

• a fresh hare
• one-half lb. of lean bacon
• two tablespoonfuls of flour
• an onion cut into thin roundels
• a garlic clove
• twenty small, glazed onions
• twenty cooked mushrooms
• a glassful of brandy
• a pinch of wild thyme
• salt
• pepper

Method

1. 1

   Skin and clean the hare, collecting all the blood.

2. 2

   Cut up the hare and marinate with brandy, olive oil, salt, pepper, and onion.

3. 3

   Fry bacon until brown, then brown onions in the same butter.

4. 4

   Add flour to make a roux, then add hare pieces and moisten with marinade wine.

5. 5

   Cook gently with a faggot.

6. 6

   Before serving, thicken with reserved blood and sauce.

7. 7

   Transfer hare pieces to another saucepan with bacon, onions, and mushrooms.

8. 8

   Strain sauce over the dish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 332. The excerpt below is the record exactly as published.

CIVET DE LIEVRE Skin and clean the hare, taking care to collect all the blood in so doing. Put the liver aside, after having carefully freed it from the gall-bladder, as also from those portions touching the latter. Cut up the hare, and put the pieces in a basin with a few tablespoonfuls of brandy and an equal quantity of olive oil, salt, pepper, and an onion cut into thin roundels. Cover and leave to marinade for a few hours in the very red wine used for the moistening. Fry one-half lb. of lean bacon, cut into large dice, in butter, and drain it as soon as it is brown. In the same butter brown two fair-sized, quartered onions; add two tablespoonfuls of flour, and cook this roux gently until it acquires a golden tinge. Put the pieces of hare into this roux, after having well dried them, and stiffen them. Moisten with the wine used for the marinade. Add a large faggot, in which place a garlic clove; cover, and leave to cook gently on the side of the stove. A few minutes before serving, thicken the civet with the reserved blood, which should be gradually heated, and mix therewith a few tablespoonfuls of sauce. Then transfer the pieces of hare, one by one, to another saucepan with the fried pieces of bacon, twenty small, glazed onions, and twenty cooked mushrooms. Strain the sauce over the whole through a strainer. Dish in a warm timbale, and surround with heart-shaped croitons fried in butter at the last moment. COLD PREPARATIONS OF HARE 1822—LIEVRE EN DAUBE Take a fresh hare, and bone it from the back without empty- ing it, that the skin of the belly may be untouched. Detach the shoulders and the legs; do not touch the head; ee ee a4 hs th GAME om season with salt and pepper; sprinkle with a few drops of brandy, and leave to marinade. With the hare’s liver, some fat bacon, and some truffle parings, prepare a gratin force- meat. Prepare another forcemeat with the meat of the shoulders and the legs, an equal weight of fat bacon, one egg, a pinch of wild thyme, salt, pepper, spices, and the brandy of the marin- ade. Rub this forcemeat through a sieve, and add to it the gratin forcemeat, one-half lb. of fat bacon, and five oz. of truffles cut into dice. Fill the boned hare with this preparation; sew it up, and tie the head to the back in such wise as to give the piece the appearance of the animal at rest. Wrap it in slices of bacon, and set it in a terrine lined with the latter; sprinkle with a glassful of brandy

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