1067. Cutlets Of Hare, A Laxcienne

These must be trimmed as directed in the foregoing case, and placed in a buttered sautapan without being bread-crumbed; then season with pepper and salt, pour a little clarified butter over them, and with half the hind-quarters make some puree in the usual way - keeping this rather thick. Use the carcasses to make some fumet with, to be worked into some Espagnole sauce for the entree. Cut as many croutons of bread as there are cutlets, and of the same shape; draw the point of a small knife round the inside of the edge of the croutons, and when they are fried of a light color, remove the inner piece, fill the cavities of the croutons with the puree, and place them in a sautapan with a round of buttered paper upon them. Just before dinner-time, simmer the cutlets over a gentle fire for about five minutes, turn them over when done on the under side, and allow them to remain two minutes longer; pour off the butter, add a little glaze and a spoonful of the sauce, toss them in this, and dish them up in a close circle; placing one of the croutons (previously warmed) in between each cutlet; fill the centre with scollops of the kidneys and small fillets, truffles and mushrooms tossed in a little of the sauce, pour the sauce round the base of the entree, and serve.

1068. Scollops Of Hare, With Fine-Herbs

Cut the fillets of three hares into scollops, flatten them slightly with the handle of a knife dipped in water, trim them neatly and place them in a sautapan with clarified butter, season with pepper and salt, and fry them on both sides over a brisk fire for about five minutes ; pour off the butter, add some fine-herbs sauce (No. 14) and half a pottle of mushrooms; simmer the scollops over the fire for two minutes, pile them up in the centre of the dish, pour the sauce over them, garnish round with croquettes, made with the hind-quarters, as in No. 1020, and serve.

1069. Scollops Of Hare, A La Perigueux

Prepare the scollops and fry them as directed in the foregoing case; pour off the butter, add some Perigueux sauce (No. 23) and some scollops of truffles; simmer them over the stove-fire for three minutes, dish them up in the form of a dome, garnish round with croquettes in the form of pears, and serve.

Note. - Scollops of hares may also be finished with the following sauces : - Poivrade, Italian, Tomata, Espagnole, and Bourguignotte; in either case scollops of truffles, tongue, or mushrooms, may be added.

1070. Civet Of Hare, With Mushrooms

Cut the hare into small joints, then parboil one pound of streaky bacon, and cut it into square pieces the size of small walnuts ; fry these in a stewpan until they acquire a light-brown color, then take them out on a plate, and fry the pieces of hare brown also. Next, shake a handful of flour over them, and toss them over the fire for three minutes; add the fried bacon, a pottle of mushrooms, an onion stuck with four cloves, a carrot and a garnished faggot of parsley; season with pepper and salt, moisten with a pint of port wine, and a quart of good broth, stir the civet on the fire till it boils, and then remove it to the side that it may clarify itself by gentle ebullition. Fry half a pint of button onions in a small stewpan with a little but-ter, for five minutes, and when the civet has boiled about half an hour, throw these in; as soon as the pieces of hare become tender, remove the scum and grease from the surface, take out the onion, carrot, and faggot; and if there appear to be too much sauce, pour it into another stewpan, and reduce it by boiling, stirring it with; a wooden spoon to prevent its burning, then pass it through a tammy upon the civet. Pile up the pieces of hare in the centre of the dish, and gar-nish round with the mushrooms, etc.; pour the sauce over it, place a dozen of croutons of fried bread cut in the shape of a heart round the the base and serve.

Leverets, when cut up in small joints, may be dressed in the same manner as rabbits; which see.