Filets de Lievre Glaces aux Cerises
From The "Queen" cookery books: Entrees, 1901
Cherry or French bean salad can be used.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 89. The excerpt below is the record exactly as published.
Filets de Lievre Glaces aux Cerises. — Prepare a puree of hare by mincing and then pounding the fillets of a nice roast hare, moistening them as you do so with two good tablespoonfuls each of Richelieu sauce (Espagnole sauce made from the hare bones, Ac.), and of aspic jelly. When this mixture is quite smooth mix it lightly with half pint of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.