Gâteaux de Lièvre

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 (7)

the best parts of a hare
a little mutton suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
herbs
good stock
red currant jelly ↝ Currants, red and white, raw [Fruits and Fruit Juices]
raw eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
Flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (6)

Mince the best parts of a hare with a little mutton suet.
Season the mince highly with herbs and good stock.
Pound it in a mortar with some red currant jelly.
Make up into small cakes with raw eggs.
Flour and fry them.
Dish them in a pyramid.

Original Text

Gâteaux de Lièvre.

Mince the best parts of a hare with a little mutton suet. Season the mince highly with herbs and good stock. Pound it in a mortar with some red currant jelly and make up into small cakes with raw eggs. Flour and fry them and dish them in a pyramid.

Notes

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