SCOLLOPS OF HARE, WITH FINE-HERBS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 7 min Total: 7 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (4)
  1. 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.
  2. Pour off the butter, add some fine-herbs sauce (No. 14) and half a bottle of mushrooms.
  3. Simmer the scollops over the fire for two minutes.
  4. 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.
Original Text
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 bottle 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.
Notes
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