FILLETS OF HARE LARDED, WITH POIVRADE SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 20 min Total: 20 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Fillet the hares, and split each fillet into halves.
  2. Trim and lard the fillets, and place them in a curve at the bottom of a sautapan lined with thin layers of bacon.
  3. Moisten with some mirepoix (No. 236).
  4. Place a round of buttered paper upon the fillets.
  5. Set them in the oven to simmer for twenty minutes, frequently basting them with their own liquor.
  6. When they are nearly done, remove the paper, dry the lardings and place to drain the fillets upon a napkin.
  7. Trim and dish them up in a close circle.
  8. Pour some Poivrade, Tomata, or Italian sauce under them, and serve.
Original Text
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 sautapan lined with thin layers of 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 lardings and place to 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.
Notes
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