Hare a la Pantaisie

Ingredients

• the fillets from a fair-sized hare
• Cook them in butter
• a cup of clear broth
• two carrots
• a bouquet garni
• pepper
• salt

Method

1. 1

   Cook the fillets in butter for a few minutes over a quick fire; take them off, strain off the butter, and let them get cool.

2. 2

   Lard them and sprinkle with pepper and salt.

3. 3

   Roll each fillet round a middling-sized onion, joining the ends with a very small skewer.

4. 4

   Place these fillets with large slices of bacon beneath and above them in a stewpan.

5. 5

   Cut two carrots in slices and add a bouquet garni.

6. 6

   Moisten with a cup of clear broth and let it cook for three hours.

7. 7

   When done, take out the fillets, arrange them en couronne on a dish, strain the sauce, skim it, and pour it over the fillets just before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 96. The excerpt below is the record exactly as published.

Hare a la Pantaisie; Lievre a la Fantaisie. — Take the fillets from a fair-sized hare. Cook them in butter for a few minutes over a quick fire; take them off, strain ofi* the butter, and let them get cool ; lard them and sprinkle them with pepper and salt. Koll each fillet round a middhng-sized onion, joining the ends with a very small skewer. Place these fillets wdth large slices of bacon beneath and above them in a stewpan. Cut two carrots in slices and a bouquet garni. Moisten with a cup of clear broth

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