[316]. Fillets of Hare Sautés. Take the fillets of two hares, and cut them in medium-sized pieces. Put them in a saucepan with two ounces of butter, an onion cut in slices, a clove of garlic chopped, two bay-leaves, two cloves, and two branches of thyme. After having been on a good fire ten minutes, add a tablespoonful of flour and your fillets; moisten with quarter of a pint of consommé ([Art. 1]), and the same of red wine, a pinch of salt and pepper, and boil on a good fire forty minutes. Remove your fillets, strain the liquid, put it back on the fire with your fillets, add a tablespoonful of vinegar, boil five minutes, and serve.
[317]. Roast Hare. Clean and uncase a hare, then take off the skin on top of the thighs and fillet, lard them, and put them in a pan with a little salt and pepper on top and a little melted butter. Baste them from time to time, and roast them an hour. Serve with a sauce poivrade ([Art. 95]).
[318]. Hare à la Bourgeoise. When your hare is uncased and cleaned, cut it in pieces and put it in a saucepan, with a quarter of a pound of bacon cut in small pieces, several branches of parsley, inclosing three cloves, three pepper-corns, two branches of thyme, two cloves of garlic, and tie all well together. Moisten with half a pint of consommé ([Art. 1] ), the same of white wine, and about thirty pieces of turnips cut in small quarters; reduce on the fire until nearly all the liquid has evaporated, and serve.
[319]. Ragoût of Hare. Skin and clean a hare, cut it in pieces and prepare it in the same manner as for ragoût of venison ([Art. 331]).
[320]. Rabbit Sauté à la Minute. Cut in pieces two rabbits, which you have skinned and cleaned, put them in a saucepan with two ounces of butter, salt, pepper, a little allspice, and nutmeg. Put on the fire for about twenty minutes, then add four chopped shallots, a wineglass of white wine, boil ten minutes, add a tablespoonful of chopped parsley, and serve.
[321]. Ragoût of Rabbit. After having cleaned and skinned two rabbits, cut them in pieces and cook exactly as for ragoût of venison ([Art. 331]).
[322]. Roast Rabbit. Take two rabbits and proceed exactly as for roast hare, except that instead of cooking an hour, cook them three quarters of an hour, and serve with a sauce ravigote hot ([Art. 111]).
[323]. Hash of Rabbit. Take the remains of two rabbits, or one whole rabbit, and the same quantity of a cold leg of mutton, and chop very fine. Break the bones of your rabbit and put them in a saucepan, with two chopped cloves of garlic, two cloves, two bay-leaves, a branch of thyme, a little mace, and a pinch of sage. Put them on the fire ten minutes, moisten with two claret-glasses of red wine and one of consommé ([Art. 1]). Boil three quarters of an hour, strain, then add them to your hash in a frying-pan, with a little salt, pepper, and nutmeg. Heat without boiling, and serve very hot; garnish with pieces of bread fried in butter.