Turban de Lievre a la Bohemienne

Ingredients

• 1 small hare
• 3 oz. butter
• 3 oz. bacon
• 1 small carrot
• 1 onion
• 2 cloves
• 1 inch cinnamon-stick
• 1 gill icell-reduced Espagnole sauce (No. 236)
• 1 glass port wine
• ahoitt 8 oz. panade
• aromatic spice
• salt
• pepper
• 1 gill demi-glace (No. 237) or madere (No. 237 a) sauce
• about 12 glace cherries
• 18 to 24 marbles of potato croquettes

Method

1. 1

   Remove the fillets of the hare, cut them into neat dice.

2. 2

   Melt 2 oz. of butter in a saute-pan, add bacon, carrot, onion, cloves, and cinnamon.

3. 3

   Fry a little, then add fillets and fry over a quick fire, finishing in the oven until tender.

4. 4

   Pound the remainder of the hare in a mortar, add panade, wine, and Espagnole sauce, mix well, season, and rub through a sieve.

5. 5

   Fill a buttered border mould with the farce, cover with buttered paper, and steam.

6. 6

   Unmould onto a hot dish, dress fillets in the center, reduce demi-glace sauce, and pour over.

7. 7

   Arrange potato croquettes on top and place heated cherries in the middle.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 320. The excerpt below is the record exactly as published.

Turban de Lievre d la Bohemienne. — 1 small hare, 3 oz. butter, 3 oz. bacon, 1 small carrot, 1 onion, 2 cloves, 1 inch cinnamon- stick, 1 gill icell-reduced Espagnole sauce (No. 236), 1 glass port wine, ahoitt 8 oz. panade, aromatic spice, salt, pepper, 1 gill demi-glace (No. 237) or madere (No. 237 a) sauce, about 12 glace cherries, 18 to 24 marbles of potato croquettes

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