Comprising Fillets of Hare,larded, with Poivrade Sauce.

d la Chasseur.

d l' Allemande.

Cutlets of Hare, d la Portuguaise.

Cutlets of Hare, d l' Ancienne. Scollops of Hare, with Fine-Herbs.

d la Peigueux.

Civet of Hare, with Mushrooms.

1063. Fillets Of Hare Larded, With Poivrade Sauce

If the hares used for this purpose are full grown, three will suffice; they must be filleted, and each fillet split into halves; these should be trimmed and larded, and placed in a curve at the bottom of a sauta-pan lined with thin layers of fat bacon. Moisten with some mirepoix (No. 236), place a round of buttered paper upon the fillets, and set them in the oven to simmer for twenty minutes, frequently basting them with their own liquor; when they are nearly done, remove the paper, dry the larding and glaze it; drain the fillets upon a napkin, trim and dish them up in a close circle, pour some Poivrade, Tomata, or Italian sauce under them, and serve.

Note. - These fillets may also be garnished in the same way as directed for fillets of rabbits.

1064. Fillets Of Hare, A La Chasseur

Prepare the fillets and place them in a sautapan as directed in the foregoing case. Use the carcasses for making some extract, or fumet, reserve the hind-quarters, run them on a large iron skewer, place them on a large sheet of paper thickly buttered, season with pepper and salt, and strew over them some thinly-sliced carrot and onion, parsley, bay-leaf, and thyme; wrap the paper round the legs, and fasten the skewer on the spit with string, then roast them before the fire for about half an hour, basting them frequently. When done, pare off all the meat, chop it very fine, and pound it in a mortar with a pat of butter and a spoonful of Espagnole sauce; rub it through a fine wire sieve or tammy, and put the puree into a small stewpan. When about to send to table, braize and glaze the fillets as directed in the foregoing case, dish them up in a close circle, fill the centre with the puree, pour round the base of the entree, and mask the puree with some bright Espagnole sauce worked with the fumet; glaze the larding of the fillets, and serve.

1065. Fillets Of Hare, A L'Allemande

Lard the fillets as in the foregoing cases, steep them in some marinade (No. 234) for six hours at least; drain and put them in a sau-tapan lined with thin layers of fat bacon, moisten with some wine mirepoix, braize and glaze them in the usual manner, and when done, dish them up in a close circle; fill the centre with large prunes stewed in red wine with a small stick of cinnamon, pour some cherry sauce a la Victoria (No. 64) round the base, place a border of quenelles of potatoes (No. 312) round the entree, and serve.

1066. Cutlets Of Hare, A La Portuguaise

Fillet three hares, cut each fillet across into halves, flatten these slightly with a bat, trim them into the shape of cutlets, and scrape some of the ribs to resemble cutlet-bones; season with a little pepper and salt, mask them over with a thin coating of Allemande sauce, and bread-crumb the cutlets twice ; once dipped in beaten egg, and afterward sprinkled with clarified butter; pat them gently into shape, and place them in a sautapan with clarified butter. When about to send to table, fry the cutlets of a light color, drain, glaze and dish them up in a close circle, till the centre with yams previously cut into the form of olives, and fried in butter; pour some Portuguese sauce (No. 59) round the base, and serve.