Fried Fillets of Hare with Quenelles

Ingredients

• Take two fillets of a Hare
• sprinkle them over with salt
• sprinkle them over with pepper
• Pour a little melted butter
• Prepare a little game gravy
• pour 4 table-spoonfuls of the sauce

Method

1. 1

   Trim and cut fillets into pieces, moisten and beat.

2. 2

   Fry in melted butter.

3. 3

   Prepare game gravy with bones and thickened brown sauce.

4. 4

   Shape trimmings into quenelles and poach.

5. 5

   Fry fillets, drain, pour sauce over, and serve with quenelles.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 63. The excerpt below is the record exactly as published.

Fried Fillets of Hare with Quenelles. — Take two fillets of a Hare, trim them, cut them slantwise across into five pieces each, moisten and beat them a little, and sprinkle them over with salt and pepper. Pour a little melted butter into a flat stewpan, and put in the fillets, arranging them side by side. Prepare a little game gravy with the bones and remaining parts of the Hare, adding a small quantity of thickened brown sauce. Prepare a forcemeat with the trimmings of the fillets, shape them into quenelles with a small spoon, and poach them in salted water. Put the pan with the fillets on the fire, and fry briskly, turning them over to cook both sides ; take them out, drain them, pour 4 table-spoonfuls of the sauce

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