Escalopes de Lievre aux Cerises

Ingredients

• a nice hare
• a carrot
• a turnip
• two onions
• two or three cloves
• a good bunch of herbs
• a strip or two of celery
• about one and a half pints of stock
• half a pint of the hare stock
• loz. of flour
• loz. of butter

Method

1. 1

   Remove the fillet on both sides of the backbone of a nice hare, and wrap it in buttered paper.

2. 2

   Remove all the flesh from the rest of the hare and break up the bones.

3. 3

   Put these in a pan with a carrot, turnip, two onions (one stuck with cloves), and a good bunch of herbs, covering with stock or water.

4. 4

   Bring to boil, skim, and simmer gently until you have about one and a half pints of stock.

5. 5

   Prepare a thick veloute sauce with half a pint of hare stock and one ounce each of flour and butter, cooked together to a smooth paste, diluted with stock, and reduced to a thick consistency.

6. 6

   Season to taste and stir in minced hare flesh.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 27. The excerpt below is the record exactly as published.

escalopes de lievre aux cerises : Remove the fillet on both sides of 56 ENTRIES. the backbone of a nice hare, and wrap it in buttered paper till wanted ; meantime remove all the flesh from the rest of the hare, and break up the bones ; put these in a pan with a carrot and turnip, two onions (one stuck with two or three cloves), and a good bunch of herbs, together with a strip or two of celery if handy, and cover this all with common stock or water and bring it to the boil, skimming it, and then allowing it to simmer gently but steadily till you have about one and a half pints of stock ; have ready some thick veloute sauce made with half a pint of the hare stock

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