Pain de Lièvre

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 (9)
for crème farce
for serving
Instructions (6)
  1. Take the fillets from the back of a good hare, cutting each fillet into three or four pieces, as you please, trimming them neatly, and larding them with tiny lardoons of par-boiled bacon.
  2. Arrange these on a buttered baking tin with a little claret or port wine, pepper, and salt, and cover them with a buttered paper.
  3. With the rest of the flesh make a crème farce.
  4. Fill a border mould with it, being careful the mixture settles down well into the tin, and poach for twenty-five or thirty minutes according to the size of the mould.
  5. Just about ten minutes before it is ready, cook the little fillets in the oven for six or eight minutes.
  6. Turn out the pain, arranging the fillets round the top, and serve with a rich hare sauce and dried cherries.
Original Text · last edited 4 days ago
Pain de Lièvre.—Take the fillets from the back of a good hare, cutting each fillet into three or four pieces, as you please, trimming them neatly, and larding them with tiny lardoons of par-boiled bacon, arrange these on a buttered baking tin with a little claret or port wine, pepper, and salt, and cover them with a buttered paper. With the rest of the flesh make a crème farce, fill a border mould with it, being careful the mixture settles down well into the tin, and poach for twenty-five or thirty minutes according to the size of the mould; just about ten minutes before it is ready, cook the little fillets in the oven for six or eight minutes, then turn out the pain, arranging the fillets round the top, and serve with a rich hare sauce and dried cherries.
Notes
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