Filets de Lievre a la Montpensier
From High-class cookery recipes, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 31. The excerpt below is the record exactly as published.
Filets de Lifevre k la Montpensier. Ingredients^ A Hare. Two ounces of Butter. A bunch of Basil, Thyme and Parsley. A few Mushrooms. A teaspoonful each of Eecl Currant Jelly and Chutney. Salt, Cayenne, and Lemon-juice. Pig's Caul. One Egg. Bread-crumbs. Cut the meat out of the back of a hare on each side of the bone, cut this into neat fillets about an eighth of an inch thick, smooth them out with a wet knife, and trim them neatly. Put the butter, herbs, parsley, mushrooms, red currant jelly, chutney, salt, cayenne and lemon-juice into a saucepan, and cook a little ; lay the fillets in this mixture to get nicely seasoned, cover each fillet with a small piece of pig's caul, egg and bread-crumb, and fry in boiling fat for seven or eight minutes 3 dish up on a border of hare farce, fill in the centre with strips of tomatoes and mushrooms. Make a sauce as follows : — Ingredients. Two ounces of trimmings of the Hare. One ounce of Glaze. ENTREES. 95 Two ounces of Butter. One ounce of Flour. One pint of Stock. One gill of Claret. Bayleaf, Tliyme, Marjoram, Parsley. One Clove of Garlic. Three Muslirooms. A teaspoonful of Red Currant Jelly
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.