Hare Cutlets a la Chef

Ingredients

• a freshly-killed hare
• save the blood
• two onions sliced
• one good-sized carrot
• a tiny piece of garlic
• two cloves
• a bouquet garni
• one bayleaf
• a glass of white wine
• a quarter of a boiled Spanish onion
• some hare stuffing

Method

1. 1

   Roast the hare, cut off fillets, flatten them.

2. 2

   Stew bones with onions, carrot, garlic, cloves, and bouquet garni in white wine for an hour.

3. 3

   Pass through a sieve, add boiled onion, thicken with hare blood.

4. 4

   Make cutlets from hare stuffing, poach in water, fry fillets and stuffing cutlets in clarified butter, serve with a mixture of onions, mushrooms, and bacon.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Hare Cutlets a la Chef. Take a freshly-killed hare, save the blood, paunch and skin it. Roast it, then cut off the fillets and cut them aslant and flatten them. Put the bones of the hare into a saucepan with two onions sliced, one good -sized carrot, a tiny piece of garlic, two cloves, and a bouquet garni, and one bayleaf Moisten with a glass of white wine, and let all this steep and stew for an hour ; then pass through a sieve, add a quarter of a boiled Spanish onion, and thicken with the blood of the hare. Make some hare stuffing

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