Lievre en Daube
From A guide to modern cookery, 1909
Serves 8
Keep cool for two hours before serving.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 333. The excerpt below is the record exactly as published.
LIEVRE EN DAUBE Take a fresh hare, and bone it from the back without empty- ing it, that the skin of the belly may be untouched. Detach the shoulders and the legs; do not touch the head; ee ee a4 hs th GAME om season with salt and pepper; sprinkle with a few drops of brandy, and leave to marinade. With the hare’s liver, some fat bacon, and some truffle parings, prepare a gratin force- meat. Prepare another forcemeat with the meat of the shoulders and the legs, an equal weight of fat bacon, one egg, a pinch of wild thyme, salt, pepper, spices, and the brandy of the marin- ade. Rub this forcemeat through a sieve, and add to it the gratin forcemeat, one-half lb. of fat bacon, and five oz. of truffles cut into dice. Fill the boned hare with this preparation; sew it up, and tie the head to the back in such wise as to give the piece the appearance of the animal at rest. Wrap it in slices of bacon, and set it in a terrine lined with the latter; sprinkle with a glassful of brandy, and place in the oven for thirty minutes with lid off. Then pour into the terrine a fumet prepared with red wine from the hare’s bones; cover, and then cook in the oven gently for three hours. Leave to half-cool; drain away the cooking-liquor, and carefully remove the slices of bacon. Strain the cooking-liquor through muslin; return it to the terrine, and fill up the latter with savoury jelly
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