Hare Cutlets à la Chef

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (18)

for the cutlets

a freshly-killed hare
the blood
hare stuffing
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
a small piece of the small bones of the hare ↝ Pork, bones [Pork]

for the sauce

two onions sliced ↝ Onions, raw [Vegetables and Vegetable Products]
one good-sized carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a tiny piece of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bouquet garni
one bayleaf
a glass of white wine ↝ Wine, white [Wine]
a quarter of a boiled Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
the blood of the hare

for the garnish

small onions ↝ Onions, raw [Vegetables and Vegetable Products]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
small pieces of bacon ↝ Beef, bacon, cooked [Bacon]
red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]

Instructions (11)

Take a freshly-killed hare, save the blood, paunch and skin it.
Roast it, then cut off the fillets and cut them aslant and flatten them.
Put the bones of the hare into a saucepan with two onions sliced, one good-sized carrot, a tiny piece of garlic, two cloves, and a bouquet garni, and one bayleaf.
Moisten with a glass of white wine, and let all this steep and stew for an hour.
Pass the sauce through a sieve, add a quarter of a boiled Spanish onion, and thicken with the blood of the hare.
Make some hare stuffing, and moisten with some of the sauce, and make it into cutlets.
To form cutlets similar to the fillet cutlets, place them in a frying-pan, and let them poach in water.
Place the hare fillets and the stuffing cutlets in the pan and fry to a good colour in clarified butter.
Put a small piece of the small bones of the hare in every cutlet and dish them in a crown.
Fill the centre with a mixture of small onions, mushrooms, and small pieces of bacon, cut into dice which have been stewed in some of the sauce.
Hand red currant jelly with this dish.

Original Text

Hare Cutlets à la Chef.

Take a freshly-killed hare, save the blood, paunch and skin it. Roast it, then cut off the fillets and cut them aslant and flatten them. Put the bones of the hare into a saucepan with two onions sliced, one good-sized carrot, a tiny piece of garlic, two cloves, and a bouquet garni, and one bayleaf. Moisten with a glass of white wine, and let all this steep and stew for an hour; then pass through a sieve, add a quarter of a boiled Spanish onion, and thicken with the blood of the hare. Make some hare stuffing, and moisten with some of the sauce, and make it into cutlets. To form cutlets similar to the fillet cutlets, place them in a frying-pan, and let them poach in water. Place the hare fillets and the stuffing cutlets in the pan and fry to a good colour in clarified butter. Put a small[Pg 24] piece of the small bones of the hare in every cutlet and dish them in a crown. Fill the centre with a mixture of small onions, mushrooms, and small pieces of bacon, cut into dice which have been stewed in some of the sauce. Hand red currant jelly with this dish.

Notes

—