Timbales of Hare

Ingredients

• some cold cooked Hare
• a third of its quantity of grated breadcrumb
• the whites of two eggs
• 1 table-spoonful of claret
• salt and pepper to taste

Method

1. 1

   Chop Hare flesh and pound smoothly.

2. 2

   Mix with breadcrumbs, parsley, salt, and pepper.

3. 3

   Whisk egg whites and fold into the mixture.

4. 4

   Butter timbale-moulds, fill, and steam in boiling water for about 30 minutes.

5. 5

   Serve with warm gravy mixed with claret.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 85. The excerpt below is the record exactly as published.

Timbales of Hare. — Trim off all the skin of some cold cooked Hare, chop the flesh, put it in a mortar, and pound smoothly ; mix with it a third of its quantity of grated breadcrumb, a little finely-chopped parsley, and salt and pepper to taste. Whisk the whites of two eggs to a stiff snow, stir them in with the mixture, and add a few Fig. 939. Timbales of Hare. drops of clear gravy to bring the whole to the proper con- sistence. Butter some small timbale-moulds, fill them with the mixture, stand them in a stewpan with boiling water to three-parts their height, and steam for about half-an-hour. Warm a little rich gravy, and mix with it 1 table-spoonful of claret

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