Scollops of Hare, a la Perigueux

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (2)
Instructions (6)
  1. Prepare the scollops and fry them as directed in the foregoing case
  2. pour off the butter, add some Périgueux sauce (No. 23) and some scollops of truffles
  3. simmer them over the stove-fire for three minutes
  4. dish them up in the form of a dome
  5. garnish round with croquettes in the form of pears
  6. serve
Original Text
SCOLLOPS OF HARE, A LA PERIGUEUX. Prepare the scollops and fry them as directed in the foregoing case; pour off the butter, add some Périgueux 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.
Notes
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