FILLETS OF HARE, A LA CHASSEUR

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (8)
for the hare legs
for the purée
for finishing
Instructions (4)
  1. Prepare the fillets and place them in a sautapan as directed in the foregoing case.
  2. Use the carcasses for making some extract, or fumet, reserve the hind-quarters, run them on a large iron skewer, place them on a large sheet of paper thickly buttered, season with pepper and salt, and strew over them some thinly-sliced carrot and onion, parsley, bay-leaf, and thyme; wrap the paper round the legs, and fasten the skewer on the spit with string, then roast them before the fire for about half-an-hour, basting them frequently.
  3. When done, pare off all the meat, chop it very fine, and pound it in a mortar with a pat of butter and a spoonful of Espagnole sauce; rub it through a fine wire sieve, or a tammy, and put the purée into a small stewpan.
  4. When about to send to table, braise and glaze the fillets as directed in the foregoing case, dish them up in a close circle, fill the centre with the purée, pour round the base of the entrée, and mask the purée with some bright Espagnole sauce worked with the fumet; glaze the larding of the fillets, and serve.
Original Text
FILLETS OF HARE, A LA CHASSEUR. Prepare the fillets and place them in a sautapan as directed in the foregoing case. Use the carcasses for making some extract, or fumet, reserve the hind-quarters, run them on a large iron skewer, place them on a large sheet of paper thickly buttered, season with pepper and salt, and strew over them some thinly-sliced carrot and onion, parsley, bay-leaf, and thyme; wrap the paper round the legs, and fasten the skewer on the spit with string, then roast them before the fire for about half-an-hour, basting them frequently. When done, pare off all the meat, chop it very fine, and pound it in a mortar with a pat of butter and a spoonful of Espagnole sauce; rub it through a fine wire sieve, or a tammy, and put the purée into a small stewpan. When about to send to table, braise and glaze the fillets as directed in the foregoing case, dish them up in a close circle, fill the centre with the purée, pour round the base of the entrée, and mask the purée with some bright Espagnole sauce worked with the fumet; glaze the larding of the fillets, and serve.
Notes
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