Hare Cheese (Pain de Lievre)

Ingredients

• Remove the meat from the shoulders and legs of a cooked Hare
• put it into a frying-pan with some bacon
• add an equal bulk of raw fat bacon
• a little trimmings of truffles
• add a quarter of its bulk each of cooked bacon
• and raw truffles cut up into large dice
• Butter a timbale mould
• bake for forty-five minutes

Method

1. 1

   Fry Hare meat with bacon until browned, cool, pound with raw fat bacon and truffles.

2. 2

   Season, sieve, add cooked bacon and truffles.

3. 3

   Press into a buttered mould, bake, cool, and cut into shapes, glaze, and cover with aspic jelly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 64. The excerpt below is the record exactly as published.

Hare Cheese (Pain de Lievre). — (1) To all intents and purposes this dish may be regarded as the king of a cold collation, whether luncheon or supper. It is clearly described by Dubois. Remove the meat from the shoulders and legs of a cooked Hare, pare off the skin, cut it up into pieces, put it into a frying-pan with some bacon, and fry till browned. Take it out, let it get cool, put it into a mortar, pound well, and add an equal bulk of raw fat bacon, finely chopped, and a little trimmings of truffles. Season it very highly, pass it through a sieve, and add a quarter of its bulk each of cooked bacon and raw truffles cut up into large dice. Butter a tim- bale mould, press into it the forcemeat, put a layer of bacon on the top, and place the mould in a saute-pan with water to about one-third its height. Put the pan in a moderate oven, bake for forty-five minutes

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