Purée of Hare à la Trois Frères

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 8.0 – 10.0 persons
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (23)

Purée of Hare

Eight ounces of the meat pounded till quite smooth ↝ Pheasant, raw, meat only [Poultry Products]
two good tablespoonfuls of brown sauce
a quarter of a pint of game gravy, made from the bones of the hare as below ↝ Gravy, poultry [Dips, gravies, other sauces]
half a pint of aspic jelly
half a wineglass of port wine may be added if liked

for Lining the Mould

Half a pint of aspic jelly
two tablespoonfuls of brown sauce
half an ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
half a wineglass of sherry
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]

Gravy for the Purée

half an onion in little dice shapes ↝ Onions, raw [Vegetables and Vegetable Products]
one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little bayleaf
sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
a dust of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
the game bones (raw or cooked) ↝ Game meat, squirrel, raw [Lamb, Veal, and Game Products]
three quarters of a pint of stock

for filling the centre

a macedoine of vegetables ↝ Raw vegetable, NFS [Other vegetables and combinations]
a little salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
tarragon and chilli vinegar ↝ Parsley, raw [Not included in a food category]
a little chopped tarragon and chervil ↝ Parsley, raw [Not included in a food category]
the hard boiled white of egg that has been rubbed through a wire sieve ↝ Egg, white only, raw [Eggs and omelets]
a little chopped truffle or tongue ↝ Tongue [Liver and organ meats]

Instructions (6)

Thinly line the Trois Frères mould (about a pint and a half capacity) with aspic jelly; let the aspic set, then line the mould all over about an eighth of an inch thick with brown chaudfroid sauce;
Fill up the mould with a purée of hare, which can be made with the remains of cold hare thus:
Pass it all together through the tammy; and when somewhat cool pour it into the mould; set till firm, then dip in warm water, pass a clean cloth over the bottom to dry it, and turn out on to the dish.
Fill the centre with a macedoine of vegetables mixed with a little salad oil, tarragon and chilli vinegar, and a little chopped tarragon and chervil; spread over the vegetables the hard boiled white of egg that has been rubbed through a wire sieve, and on the egg sprinkle a little chopped truffle or tongue.

Brown Chaudfroid for Lining the Mould

reduce this about a quarter part, keeping it well skimmed while it is boiling, then pass through the tammy and use.

Gravy for the Purée

Cut up half an onion in little dice shapes, put them in a pan with one ounce of butter, a little bayleaf, sprig of thyme, and a dust of mignonette pepper; chop up the game bones (raw or cooked) and put on the top; cover the pan down and let these fry for about twenty minutes; cover with three quarters of a pint of stock, boil together for about half an hour, keeping well skimmed, then strain, remove the fat, and use.

Original Text

Purée of Hare à la Trois Frères.
(Pain de Lièvre à la Trois Frères.)
Thinly line the Trois Frères mould (about a pint and a half capacity) with aspic jelly; let the aspic set, then line the
mould all over about an eighth of an inch thick with brown chaudfroid sauce; fill up the mould with a purée of hare, which can be made with the remains of cold hare thus:— Eight ounces of the meat pounded till quite smooth, and mixed with two good tablespoonfuls of brown sauce and a quarter of a pint of game gravy, made from the bones of the hare as below; add half a pint of aspic jelly, and half a wineglass of port wine may be added if liked. Pass it all together through the tammy; and when somewhat cool pour it into the mould; set till firm, then dip in warm water, pass a clean cloth over the bottom to dry it, and turn out on to the dish. Fill the centre with a macedoine of vegetables mixed with a little salad oil, tarragon and chilli vinegar, and a little chopped tarragon and chervil; spread over the vegetables the hard boiled white of egg that has been rubbed through a wire sieve, and on the egg sprinkle a little chopped truffle or tongue. The above quantity is sufficient for an entrée for eight to ten persons. Goose or any other game can be used in the same way. Brown Chaudfroid for Lining the Mould.—Half a pint of aspic jelly, two tablespoonfuls of brown sauce, half an ounce of glaze, half a wineglass of sherry, and a pinch of sugar; reduce this about a quarter part, keeping it well skimmed while it is boiling, then pass through the tammy and use. Gravy for the Purée.—Cut up half an onion in little dice shapes, put them in a pan with one ounce of butter, a little bayleaf, sprig of thyme, and a dust of mignonette pepper; chop up the game bones (raw or cooked) and put on the top; cover the pan down and let these fry for about twenty minutes; cover with three quarters of a pint of stock, boil together for about half an hour, keeping well skimmed, then strain, remove the fat, and use.

Notes

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