Filets de Lievre a la Potsdam

Ingredients

• the fillets from a hare
• pepper
• salt
• aromatics
• good clarified butter
• good stock
• four spoonfuls of good vinegar
• some sweet herbs
• a small pot of red currant jelly
• a dessertspoonful of lemon juice
• a handful of currants

Method

1. 1

   Season the hare fillets with pepper, salt, and aromatics, and lay them in clarified butter.

2. 2

   Boil the bones and trimmings in stock, strain, and add vinegar and sweet herbs.

3. 3

   Reduce this mixture, then add melted red currant jelly and lemon juice, simmering briefly.

4. 4

   Fry the fillets, slice them, and cover with the sauce.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.

Filets de Lievre a la Potsdam Take out the fillets from a hare, season them well with pepper, salt, and aromatics, and lay them in good clarified butter. Put the bones and trimmings in a little good stock, which boil together, and when cooked pass through a fine sieve and add four spoonfuls of good vinegar and some sweet herbs. Reduce this, and then put in a small pot of red currant jelly melted and a dessertspoonful of GERMAN 27 lemon juice and let it simmer a little longer ; then throw in a handful of currants

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