Pâté de Lièvre à l'Anglaise
From The new century cookery book, 1901
Serves 8
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 new century cookery book (1901) by Charles Herman Senn, page 346. The excerpt below is the record exactly as published.
Hare cut into small joints, filled into a pie dish, with alternate layers of force- meat, slices of bacon and liver, covered with puff-paste crust
Cook this with the app: pantry check, scaling, and the assistant.