FILLETS OF HARE, A L'ALLEMANDE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (7)
Instructions (11)
  1. Lard the fillets as in the foregoing cases.
  2. Steep them in some marinade (No. 234) for six hours at least.
  3. Drain the fillets.
  4. Put them in a sautapan lined with thin layers of fat bacon.
  5. Moisten with some wine marc.
  6. Braise and glaze them in the usual manner.
  7. When done, dish them up in a close circle.
  8. Fill the centre with large prunes stewed in red wine with a small stick of cinnamon.
  9. Pour some sherry sauce à la Victoria (No. 64) round the base.
  10. Place a border of quenelles of potatoes (No. 312) round the entrée.
  11. Serve.
Original Text
FILLETS OF HARE, A L'ALLEMANDE. Lard the fillets as in the foregoing cases; steep them in some marinade (No. 234) for six hours at least; drain and put them in a sautapan lined with thin layers of fat bacon, moisten with some wine marc, braise and glaze them in the usual manner, and when done, dish them up in a close circle, fill the centre with large prunes stewed in red wine with a small stick of cinnamon, pour some sherry sauce à la Victoria (No. 64) round the base, place a border of quenelles of potatoes (No. 312) round the entrée, and serve.
Notes
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