Farce For Larks A La Czarina

Take one small cold, braised, and finely-chopped sweetbread, four hard-boiled yolks of eggs cut up in tiny square pieces, a tablespoonful of chopped cooked button mushrooms, one finely-chopped eschalot, and one ounce of freshly-made breadcrumbs; mix altogether with one whole raw egg and one raw yolk, season with a little salt and a dust of coralline pepper, and use as directed.

The above quantities are sufficient for twelve to fourteen larks.

Cream Of Hare A La Vatican Pain De Lievre A La Vatican

Take ten ounces of raw hare, free it from skin and bone and pound it till smooth, then mix with it eight ounces of panard (vol. i.), two tablespoonfuls of good Espagnol sauce (vol. i.), a few drops of liquid carmine, a dust of Marshall's Coralline Pepper, a pinch of salt, two tablespoonfuls of sherry or mushroom essence, one ounce of butter, three and a half whole raw eggs; mix altogether into a smooth paste, rub through a wire sieve, add one ounce of grated Parmesan cheese and one large tablespoonful of thick cream. Put some White Chicken farce (see vol. i.) into a bag with a small plain pipe, and force it into rounds about the size of a sixpenny piece on a buttered saute pan. Curl some boiled sparghetti (see recipe) in rings carefully over the farce, leaving a small open space in the centre, lightly press this on to the farce, fill up the centre with a little more farce, press this down with a wet finger, and place on it a little stamped-out round of truffle; arrange a buttered paper on the top, stand the saute pan in a moderate oven for about ten minutes, when it should be removed from the oven and set aside till somewhat cool. Well butter a timbal mould, sprinkle the top part with a little finely-chopped truffle and arrange all round it the prepared rings, as shown in the engraving; then fill up, by means of a forcing bag and pipe, with the hare mixture prepared as above, and place it in a stewpan on a fold of paper, pour in the pan sufficient boiling water to cover three-parts the depth of the mould, place the pan on the stove, watch the water re boil, then steam the timbal for forty to fifty minutes then turn out the contents on to a hot entree dish, and serve with sauce, prepared as below, round the dish. The remains of the hare can be utilised for soups, etc.

Sauce For Cream Of Hare

Put in a stewpan one and a half pints of Espagnol sauce ( vol. i.), one or two large fresh mushrooms, two chopped eschalots, the bones from the hare chopped fine, a pinch of coralline pepper, a wineglassful of cooking port; boil for about twenty minutes, keeping it skimmed while boiling, remove the bones, tammy, rewarm, and use.

Fillets Of Hare Larded With. Cherries - Filets De Lievre Piques Aux Cerises

Take a cleansed skinned hare, remove the back fillets and cut each through into long fillets about a quarter of an inch thick; bat them out with a wet chopping-knife, trim them neatly, lard the top broad part with finely-cut lardons of fat bacon, trim these, and place the fillets in a buttered saute pan, cover them with a buttered paper; put about two tablespoonfuls of good flavoured brown stock in the pan, and cook them in a moderate oven for about ten minutes; then remove the paper, brush the fillets over with thin warm glaze, dish up alternately with cooked sliced tomatoes (vol. i.) on a border of red rice (see recipe); fill up the centre with a compote of cherries (see recipe), and serve with Irlandaise sauce (vol. i.) round the base for an entree for dinner.