Leveret Cheese or Fain with Aspic Jelly

Ingredients

• Cut off the flesh from a Leveret
• cut also an equal quantity of fat bacon
• a bay-leaf
• a little parsley
• and thyme
• sprinkle over a little pepper
• and salt
• add £ pint of Spanish sauce
• and three eggs
• some truffles cut in small pieces

Method

1. 1

   Chop the Leveret and bacon, fry bacon, add meat, bay-leaf, parsley, thyme, pepper, and salt.

2. 2

   Fry for a few minutes, then pound in a mortar with half its bulk of bread panada.

3. 3

   Pass through a sieve, add Spanish sauce, essence of Hare, and eggs.

4. 4

   Mix well, fill moulds, poach in a bain-marie, cool, trim, and glaze with game glaze.

5. 5

   Serve on a rice socle with aspic jelly.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 86. The excerpt below is the record exactly as published.

Leveret Cheese or Fain with Aspic Jelly.— Cut off the flesh from a Leveret, and chop it up in pieces ; cut also an equal quantity of fat bacon in small pieces. Put the bacon in a saute-pan on the fire, and when it has melted slightly, add the meat from the Hare, together with a bay-leaf, a little parsley and thyme, and sprinkle over a little pepper and salt. Place the pan back again on the fire, and fry for a few minutes, stirring frequently. Take out the mixture, chop up very small, pound it in a mortar, and mix in half its bulk of bread panada ; when it is all well pounded and thoroughly incorporated, pass it through a sieve, and add £ pint of Spanish sauce, reduced with a little essence of Hare, and three eggs ; work this well in, and add some truffles cut in small pieces

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