F. de Lièvre aux Olives

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

for the ragout

rich ragout of olives ↝ Olives, NFS [Olives, pickles, pickled vegetables]

for the sauce

good sauce piquante ↝ Sauce, NFS [Dips, gravies, other sauces]

for the fillets

fillets of hare
egged and crumbed ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
egged and crumbed ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

for the cutlets

little cutlet shaped pieces of fried hare stuffing

for the sauce

rich espagnole sauce (made with the bones of the hare) ↝ Sauce, NFS [Dips, gravies, other sauces]
bones of the hare ↝ Pork, bones [Pork]

for the center filling

carefully stewed button mushrooms ↝ Mushrooms, white button [Vegetables and Vegetable Products]
green pepper ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]

Instructions (5)

Cook the fillets of hare in precisely the same way as above, using a rich ragout of olives for the centre and a good sauce piquante for the one there given.
Alternatively, the fillets of hare may be egged and crumbed, and fried.
Dish the fried fillets en couronne alternately with little cutlet shaped pieces of fried hare stuffing.
Serve with a rich espagnole sauce (made with the bones of the hare).
Fill the centre with carefully stewed button mushrooms and green pepper.

Original Text · last edited 4 days ago

F. de Lièvre aux Olives.—These are cooked in pre
cisely the same way as above, only using a rich
ragout of olives for the centre and a good sauce
piquante for the one there given; or the fillets of
hare may be egged and crumbed, and fried, then
dished en couronne alternately with little cutlet
shaped pieces of fried hare stuffing, served with a
rich espagnole sauce (made with the bones of the
hare), and the centre filled with carefully stewed
button mushrooms and green pepper.

Notes

—