Purée of Hare
1 small hare
1 quart water or consommé
1 small bouquet of herbs
2 ozs. butter
2 ozs. boiled rice
¹⁄₂ pint Sauterne
Skin and clean the hare. Cut it up into small pieces. Melt the butter in a large sauce-pan. Add the pieces of hare to it with a small bouquet of herbs. Fry them a good brown colour. Add the water or stock. Bring to the boil. Simmer an hour-and-a-half. Strain off the broth. Cut off all the meat from the hare. Chop and pound it. Add the rice. Dilute with the broth and pass through a tammy. Heat the purée gently when required, adding the Sauterne. Season. Serve with fried croûtons.