Hare Fillets with Sauce
From The "Queen" cookery books: Entrees, 1901
Serve very hot with French beans or mushrooms.
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 27. The excerpt below is the record exactly as published.
one and a half pints of stock ; have ready some thick veloute sauce made with half a pint of the hare stock, and loz. each of flour and butter, cooked together to a smooth paste and then diluted with the stock, letting this reduce till fully as thick as thick melted butter ; season to taste with pepper and salt, adding, if liked, a few sliced truffles to the mixture as you stir in the minced flesh of the hare (using two parts hare to one of the sauce), fill a buttered mould with the mixture and poach or steam it. Meanwhile cook the fillets of the hare, pre- viously sliced down and batted out neatly, in butter, wine, and stock, in the usual way under a buttered paper in the oven. Get ready the sauce by pour- ing what you have left of the stock on to a couple of ounces or so of brown roux, letting this cook together for about ten minutes till slightly reduced and thickened, then wring it through a tammy or a fine hair sieve, and re-heat in the bain-marie, adding to it half a gill of port wine, a tablespoon ful of red currant jelly, and some dried cherries (allowing three or four for each fillet), with a seasoning of salt and coralline pepper; let this all simmer together CUTLETS, FILLETS, &c. 57 till the jelly is perfectly dissolved and the cherries are hot, then turn out the border mould, dish the hare fillets neatly on this, and fill up the centre with nicely cooked French beans, or mushrooms, or any nice garnish to taste, and pour the sauce, cherries and all, round, and serve very hot. F. de Lievre aux Olives. — These are cooked in pre- cisely the same way as above, only using a rich ragout of olives for the centre and a good sauce piquante for the one there given; or the fillets of hare may be egged and crumbed, and fried, then dished en couronne alternately with little cutlet- shaped pieces of fried hare stuffing, served with a rich espagnole sauce (made with the bones of the hare), and the centre filled with carefully stewed button mushrooms and tiny pickling onions. Babbit Fillets a la friande. — Prepare the fillets of a rabbit as described before, and toss them in a little butter till firm ; then strain off the butter and leave the fillets till cold, when they must be larded nicely, well dusted with pepper and salt on both sides, and each rolled round a small onion, fastening the ends with a tiny wooden skewer. Line the bottom of a stew-pan with thin slices of bacon, place the pre- pared fillets on this, covering each with another slice of bacon, add a slice or two of veal, a sliced carrot, a bouquet, and about half a pint of good stock, lay a buttered paper over it all and braize very gently for three hours in the oven, with heat above and below. When cooked lift the fillets on to a dish and keep them hot ; then skim and strain the liquor in which they were cooked, reducing it a little by 58 ENTRIES. rapid boiling ; meantime dish the rabbit fillets neatly alternately with fried croutons delicately spread with anchovy butter, and garnish with rolls of fried ham ; then pour the reduced sauce, boiling, into the centre, and serve at once. The veal and bacon in the stock pot will make delicious rissoles or croquettes. Hare is excellent cooked thus. Finally there are the fillets of calves’ liver, so frequently seen and appreciated abroad. Foie de Veau d V Italienne. — Cut a nice calves’ liver into thickish slices as for liver and bacon, and place these in a stew-pan with a tablespoonful of salad oil, a slice of smoked bacon, or ham, a gill of light white French wine, and lastly a d’Uxelles mixture of parsley, green onions, and mushrooms ; season with salt and white pepper, and repeat these layers of liver, bacon, and d’ZJxelles mixture till the liver is done, finishing with a slice of bacon. Put the lid on and let it all cook together gently for rather more than an hour over a very gentle fire ; lift out the liver and dish up neatly in a circle on a very hot dish ; strain the sauce after carefully removing the fat, and pour it round the liver, garnishing the latter with fried parsley. If the sauce should be too thin, let it boil rapidly in an uncovered pan to reduce it ; fit, on the contrary, it is too thick, add more sauce, and let it cook till it will just coat the back of a spoon. F. de Veau d la Lyonnaise. — Slice down about 21b. of calf’s liver, seasoning it with salt and pepper, and dusting it fairly generously with flour. Melt 3oz. or 4oz. of butter in a pan, and when it is CUTLETS, FILLETS, &c. 59 dissolved and very hot, lay in the liver, and let it cook in this bntter for six minutes, turning it once during this time ; then lift out the liver and keep it hot. Now add to the butter in the pan 3oz. of well washed and finely minced onions, and let these cook for two or three minutes, then dish the liver en couronne, and pour the butter and onion into the centre. Serve at once, with a cut lemon and red pepper handed round. F. de Veau d la Menagere. — Cook the liver exactly as in the preceding recipe, then strew over the meat a teaspoonful of finely chopped and well washed shallot, about twice as much well dried flour, and about a tablespoonful of finely minced parsley ; moisten this all with a full gill of wine, either white or red, and the same of stock, let it all boil up and serve at once. There are one or two recipes which are much appreciated in France, and may well come in here, though it is somewhat difficult to class them ; such are, for instance, Lapin en Matelotte : Skin, well wash, and dry a rabbit, and cut it into neat joints, then fry it in batter with some mushrooms and a good-sized onion cut into rings ; when lightly coloured and firm, dust it all well with flour and moisten it with a good gill each of wine and stock ; then bring it to the boil and let it simmer gently till about halt cooked ; now add to it a small eel, skinned and cut up, a spoonful of capers, and two or three well washed, boned, and minced anchovies ; let this all simmer together till cooked, then pour it all on to a very hot dish, and serve garnished with croutons of fried bread. 60 ENTRIES. Lapin ail Pere Douillet. — Skin, wash, dry, and cut up a good rabbit into neat pieces, larding these with fat bacon rolled in quatre epiccs ; lay a slice of beef or ham into a pan with a carrot, turnip, two or three onions, and a good bouquet ; lay the larded rabbit on this, seasoning to taste with sal
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Cook this with the app: pantry check, scaling, and the assistant.