Turban of Fillets of Hares, a la Conti

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for the turban
for serving
Instructions (16)
  1. Take out the fillets of three young hares.
  2. Split each fillet into halves, lengthwise, of equal thickness, to obtain twelve fillets.
  3. Neatly trim the fillets and continue from one end to the other with scallops of black truffles.
  4. Use the flesh of the legs to prepare some quenelle force-meat.
  5. Make a foundation with part of this force-meat to raise the turban upon.
  6. When the cylinder of force-meat has been poached or steamed and is cold enough, place it upon the foundation of paste.
  7. Trim the top round of the force-meat cylinder.
  8. Spread the cylinder over with a coating of force-meat.
  9. Lay the decorated fillets of hare slantingly round the sides with their tapering points secured inside the cylinder with little force-meat.
  10. Cover the turban with thin layers of fat bacon, secured round with a band of paper in the usual way.
  11. An hour before dinner-time, put the turban in the oven to be baked.
  12. When it is done, remove the paper and bacon.
  13. Dish it up.
  14. Fill the centre with scallops of black truffles and white mushrooms.
  15. Pour some brown Italian sauce (No. 12) over and round the entrée.
  16. Serve.
Original Text
TURBAN OF FILLETS OF HARES, A LA CONTI. TAKE out the fillets of three young hares, and by splitting each fillet into halves, lengthwise, of equal thickness, twelve fillets will be obtained; these must then be neatly trimmed and continue from one end to the other with scallops of black truffles. Use the flesh of the legs to prepare some quenelle force-meat; and, as in the foregoing case, a foundation must be made with part of this to raise the turban upon. When the cylinder of force-meat has been poached, or steamed, and is cold enough, place it upon the foundation of paste, trim the top round, and spread it over with a coating of force-meat; lay the decorated fillets of hare slantingly round the sides with their tapering points secured inside the cylinder with little force-meat, and cover the turban with thin layers of fat bacon, secured round with a band of paper in the usual way. An hour before dinner-time put the turban in the oven to be baked, and when it is done, remove the paper and bacon, dish it up, fill the centre with scallops of black truffles and white mushrooms, pour some brown Italian sauce (No. 12) over and round the entrée, and serve.
Notes
—