Civet de Lievre d la Bordelaise

Ingredients

• 1 tender hare
• 1 onion
• 2 cloves
• thyme
• 2 bay-leaves
• 12 small button onions
• 2 oz. bacon
• 1 oz. butter
• % glass white wine
• glass red wine
• ^ pint stock
• ^ oz. flour
• seasoning
• 8 croutons
• 8 godiveau quenelles

Method

1. 1

   Skin and draw the hare, cut into joints, season with salt, pepper, nutmeg, onion, cloves, thyme, and bay-leaves.

2. 2

   Add wine and soak for 5-6 hours.

3. 3

   Fry hare pieces in butter, dredge with flour, and moisten with stock and wine.

4. 4

   Simmer for about an hour.

5. 5

   Add braised onions and chopped liver before serving, decorate with croutons and quenelles, and serve with red currant jelly.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 319. The excerpt below is the record exactly as published.

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

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