Fillets Of Hare A La Due De Raguse - Filets De Lievre A La Duc De Raguse

Take a skinned ana cleansed hare, and remove the back fillets from it; place these on the table and cut them in slices about one-eighth of an inch thick and three and a half inches long; bat them out with a wet chopping-knife, trim them into nice neat fillets, then steep them in warm butter, and season them with Marshall's Coralline Pepper, a little salt, finely-chopped herbs (basil, marjoram, thyme, bayleaf, and parsley), and over the top side of the fillets that are thus seasoned place a layer of farce, as below, about one-eighth of an inch thick, using a forcing bag and pipe for the purpose; smooth the farce over with a hot, wet knife, and brush it over with warm butter. Cut some cleansed and dried pork caul in square pieces, sufficiently large to hold a fillet of hare, wrap the fillets in these squares, then brush them over with whole beaten-up raw egg, dip them into freshly-made white breadcrumbs, bat each carefully with a palette knife, and make all the fillets as nearly as possible the same shape. When the fillets are ready to cook, put some boiling clarified butter (vol. i.) into a saute pan. place the fillets in it, fry them over a quick fire, turning them only once while cooking, for eight to ten minutes, when they should be a nice golden colour. Dish up the fillets en couronne on a border of hare farce (see recipe, chap, xviii.), place a compote of French plums in the centre, little thin shreds of French red chillies and capsicums and fresh sprigs of chervil, pour Raguse sauce round the base, and serve for an entree for dinner.

Farce For Fillets Of Hare A La Duc De Raguse

Take about six ounces of meat from the hare, such as the trimmings from the fillets, chop it or pound it and rub it through a wire sieve, then mix it with one ounce of finely-chopped beef suet, a little salt and pepper, half an ounce of fresh breadcrumbs, and one whole raw egg. Mix up with a few drops of carmine, and use.

Sauted Rabbit A La Carlton - Lapereau Saute A La Carlton

Take a young rabbit for this dish; skin, wash, and dry it, and cut it up in joints; put two ounces of butter in a saucepan, with three ordinary sized onions cut up in little square pieces, two ounces of bacon similarly cut, and a few herbs, tied up, such as thyme, bayleaf, and parsley, and fry these altogether for about fifteen minutes; then add a tablespoonful of flour and a dessertspoonful of tarragon or French vinegar, and about a pint of stock; add the rabbit, and simmer gently on the stove for about one hour. Then remove the herbs, dish up in a pile, pour o 2 over it the sauce in which it has been cooked, and sprinkle over that a tablespoonful of chopped lean ham or tongue and about a tablespoonful of picked and blanched parsley, and serve.