Finish at the last minute with a few drops of lemon juice.
Dish the [râble], and surround it with the cream stock, strained through a fine strainer.
[574]
][1814—RÂBLE DE LIÈVRE AU GENIÈVRE]
Roast it, as above, on the vegetables of the [marinade].
Swill the dish with a small glassful of gin and two or three tablespoonfuls of [marinade], and reduce to half. Add one-sixth pint of cream, two tablespoonfuls of poivrade sauce, and four powdered juniper berries.
Strain and serve this sauce separately at the same time as the [râble].
[1815—CUISSES DE LIÈVRE]
Use the legs of young hares only; those of old animals may be used for the “civet” and forcemeat alone. After having cleared them of tendons and larded them with very thin strips of bacon, treat them like the [râble].
[1816—FILETS DE LEVRAUT A LA DAMPIERRE]
Take five leverets’ fillets; [contise] them with slices of truffle, after the manner directed for “Suprêmes de Volaille à la Chevalière” (No. [1458]); shape them like crescents, and set them on a buttered dish.