FILLETS OF HARE, A LA PORTUGAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (10)
Instructions (12)
  1. Fry three hares, cut each fillet across into halves, flatten these slightly with a bat, trim them into the shape of cutlets, and scrape some of the ribs to assemble cutlets
  2. Season with a little pepper and salt
  3. Mask them over with a thin coating of Allemande sauce
  4. Bread-crumb the cutlets twice
  5. Dip once in beaten egg, and afterwards sprinkle with clarified butter
  6. Pat them gently into shape
  7. Place them in a sautapan with clarified butter
  8. When about to send to table, fry the cutlets of a light colour
  9. Drain, glaze and dish them up in a close circle
  10. Fill the centre with yams previously cut into the form of olives, and fried in butter
  11. Pour some Portuguese sauce (No. 59) round the base
  12. Serve
Original Text
FILLETS OF HARE, A LA PORTUGAISE. Fry three hares, cut each fillet across into halves, flatten these slightly with a bat, trim them into the shape of cutlets, and scrape some of the ribs to assemble cutlets; season with a little pepper and salt, mask them over with a thin coating of Allemande sauce, and bread-crumb the cutlets twice; once dipped in beaten egg, and afterwards sprinkled with clarified butter; pat them gently into shape, and place them in a sautapan with clarified butter. When about to send to table, fry the cutlets of a light colour, drain, glaze and dish them up in a close circle, fill the centre with yams previously cut into the form of olives, and fried in butter; pour some Portuguese sauce (No. 59) round the base, and serve.
Notes
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