FILLETS OF HARE, A L'ANCIENNE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

For the fillets

fillets of hare
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
a little clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
half the hind-quarters ↝ Caribou, hind quarter meat, raw (Alaska Native) [American Indian/Alaska Native Foods]
a little glaze ↝ Carrots, glazed, cooked [Carrots]
a spoonful of sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

For the purée

purée ↝ Prune puree [Fruits and Fruit Juices]

For the fumet and sauce

carcasses ↝ Pork, fresh, carcass, separable lean and fat, raw [Pork Products]
fumet ↝ Fish, raw [Fish]
Espagnole sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

For the croûtons

croûtons of bread ↝ Bread, vegetable [Yeast breads]

For the garnish

scallops of the kidneys ↝ Kidney [Liver and organ meats]
small fillets
truffles
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
a little of the sauce ↝ Sauce, NFS [Dips, gravies, other sauces]

Instructions (24)

Trim the hare fillets as directed in the foregoing case.
Place the trimmed fillets in a buttered sautapan without bread-crumbing.
Season the fillets with pepper and salt.
Pour a little clarified butter over the fillets.
Make some purée with half the hind-quarters in the usual way, keeping it rather thick.
Use the carcasses to make some fumet.
Work the fumet into some Espagnole sauce for the entrée.
Cut as many croûtons of bread as there are cutlets.
Draw the point of a small knife round the inside of the edge of the croûtons.
Fry the croûtons of a light colour.
Remove the inner piece of the fried croûtons.
Fill the cavities of the croûtons with the purée.
Place the filled croûtons in a sautapan with a round of buttered paper upon them.
Just before dinner-time, simmer the cutlets over a gentle fire for about five minutes.
Turn the cutlets over when done on the under side.
Allow the cutlets to remain two minutes longer.
Pour off the butter from the cutlets.
Add a little glaze and a spoonful of sauce to the cutlets.
Toss the cutlets in the glaze and sauce.
Dish up the cutlets in a close circle.
Place one of the previously warmed croûtons in between each cutlet.
Fill the centre with scallops of the kidneys and small fillets, truffles and mushrooms tossed in a little of the sauce.
Pour the sauce round the base of the entrée.
Serve.

Original Text

FILLETS OF HARE, A L'ANCIENNE.
These must be trimmed as directed in the foregoing case, and placed in a buttered sautapan without being bread-crumbed; then season with pepper and salt, pour a little clarified butter over them, and with half the hind-quarters make some purée in the usual way—keeping this rather thick. Use the carcasses to make some fumet with, to be worked into some Espagnole sauce for the entrée. Cut as many croûtons of bread as there are cutlets, and, at the same time, draw the point of a small knife round the inside of the edge of the croûtons, and when they are fried of a light colour, remove the inner piece, fill the cavities of the croûtons with the purée, and place them in a sautapan, with a round of buttered paper upon them. Just before dinner-time, simmer the cutlets over a gentle fire for about five minutes; turn them over when done on the under side, and allow them to remain two minutes longer; pour off the butter, add a little glaze and a spoonful of sauce; toss them in this, and dish them up in a close circle; placing one of the croûtons (previously warmed) in between each cutlet; fill the centre with scallops of the kidneys and small fillets, truffles and mushrooms tossed in a little of the sauce, pour the sauce round the base of the entrée, and serve.

Notes

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