Pain de Gibier

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
forcemeat
garnish
Instructions (2)
  1. Ornament a mould with truffles and put in the mixture.
  2. Cook it in the bain-marie or steam it till cooked, then turn it out and serve with Italian Brown Sauce, see Sauces for Poultry and Game.
Original Text
Hare “Pain de Gibier.” (Cataldi.) The forcemeat used for hare cutlets, see Hare Cutlets “à la Provençale,” also makes “Pain de Gibier.” Ornament a mould with truffles and put in the mixture. Cook it in the bain-marie or steam it till cooked, then turn it out and serve with Italian Brown Sauce, see Sauces for Poultry and Game.
Notes
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