Lievre Farci a la Perigourdine

Ingredients

• Take care to collect all the blood when emptying the hare
• five oz. of fat bacon
• five oz. of soaked and pressed breadcrumbs
• two oz. of chopped onion
• a pinch of chopped parsley
• a piece of crushed garlic the size of a pea
• three oz. of raw truffle parings
• two-thirds pint of half-glaze game sauce

Method

1. 1

   Chop up the liver, lungs, heart, and fowls’ livers with fat bacon.

2. 2

   Add breadcrumbs, blood, onion, parsley, garlic, and truffle parings.

3. 3

   Mix well, fill the hare, sew up, truss, and braise in white wine for about 2.5 hours, basting often.

4. 4

   Glaze at the last moment.

5. 5

   Serve on a long dish with sauce made from braising liquor, reduced and strained, adding chopped truffles.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 330. The excerpt below is the record exactly as published.

LIEVRE FARCI A LA PERIGOURDINE Take care to collect all the blood when emptying the hare; break the bones of the legs, that they may be easily trussed; clear the legs and the fillets of all tendons, and lard them. Chop up the liver, the lungs, the heart, and four fowls’ livers, together with five oz. of fat bacon. Add to this mincemeat five oz. of soaked and pressed bread- crumbs, the blood, two oz. of chopped onion, cooked in butter and cold; a pinch of chopped parsley, a piece of crushed garlic the size of a pea, and three oz. of raw truffle parings. Mix the whole up well; fill the hare with this stuffing; sew up the skin of the belly; truss the animal, and braise it in white wine for about two and one-half hours, basting it often the while. Glaze at the last moment. Serve the hare on a long dish. Add two-thirds pint of half-glaze game sauce

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