357. HARE SOUP A LA ST. GEORGE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Soup Base
Instructions (3)
  1. Get two good-sized leverets and fillet them.
  2. Place the fillets in a small sauta-pan with a little fresh butter, pepper, and salt; cover them with a round of buttered paper, and put them in the larder till dinner-time.
  3. Reserve a sufficient quantity of the meat from the leverets' hind-quarters, in order to make some quenelles; cut the remainder into small pieces, and fry them exactly in the same manner as directed in the preceding soup; shake into them a sufficient quantity of flour to thicken the sauce of the soup, moisten with a bottle of claret, and two quarts of blond de veau, and add a garnished.
Original Text
357. HARE SOUP A LA ST. GEORGE. GET two good-sized leverets and fillet them. Place the fillets in a small sauta-pan with a little fresh butter, pepper, and salt; cover them with a round of buttered paper, and put them in the larder till dinner-time. Reserve a sufficient quantity of the meat from the leverets' hind-quarters, in order to make some quenelles; cut the remainder into small pieces, and fry them exactly in the same manner as directed in the preceding soup; shake into them a sufficient quantity of flour to thicken the sauce of the soup, moisten with a bottle of claret, and two quarts of blond de veau; add a garnished
Notes
—