Pain de Lievre

Ingredients

• the fillets from the back of a good hare
• cutting each fillet into three or four pieces
• larding them with tiny lardoons of par-boiled bacon
• with a little claret or port wine
• pepper
• salt
• cover them with a buttered paper
• make a creme farce, fill a border mould with it

Method

1. 1

   Trim the hare fillets and lard them with bacon.

2. 2

   Arrange on a buttered baking tin with wine, pepper, and salt, covered with buttered paper.

3. 3

   Make a creme farce with the remaining flesh, fill a border mould, and poach for 25-30 minutes.

4. 4

   Cook the fillets in the oven for 6-8 minutes, turn out the pain, arrange the fillets on top, and serve with hare sauce and dried cherries.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 39. The excerpt below is the record exactly as published.

Pain de Lievre. — Take the fillets from the back of a good hare, cutting each fillet into three or four pieces, as you please, trimming them neatly, and larding them with tiny lardoons of par-boiled bacon, arrange these on a buttered baking tin with a little claret or port wine, pepper, and salt, and cover them with a buttered paper. With the rest of the flesh make a creme farce, fill a border mould with it

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