ENTRÉES OF GAME.
No. 848. Filets de Lièvre sauce reforme.
Procure three good-sized but young hares, when skinned lay them on a table and pass a knife down the back-bone, from the shoulder to the leg, keeping it close to the ribs till you have extracted the fillet, when done lay the fillets on a board the skin side downwards, and with a thin knife cut off the whole of the skin, by pressing your hand upon the fillet and drawing the knife along from the thin end to the thick; cut each fillet in halves, beat them lightly, trim them of a nice shape, and lard them neatly, then cover the bottom of a stewpan with thin slices of fat bacon, lay the fillets over, add three onions in slices with a bunch of parsley, a blade of mace, and a couple of cloves, put in a little broth, but not to cover them, place the lid on the stewpan and place them in a moderate oven till tender, glaze and salamander a nice colour, take them out, drain them a minute on a cloth, trim nicely, and dress them in crown on a border of mashed potatoes, and serve with a sauce reforme (No. 35) over, previously placing a thin piece of toasted bread the same size as the fillets between each.
No. 849. Filets de Lièvre piqué sauce poivrade.
Proceed exactly as in the last, dress them in crown without the pieces of toast, and serve with a sauce poivrade (No. 32) over, dressed in the same manner, they may be served with a sauce tomate (No. 37).
No. 850. Filets de Lièvre piqué à la Bourguignote.
Proceed and dress your fillets exactly as before, and have ready the following sauce: peel forty button onions, then put a little pounded sugar in a stewpan, which place over the fire, when it melts and turns yellowish put in a pat of butter and your onions, keep moving them over a slow fire till they become rather brown, then add a pint of brown sauce (No. 1) and six tablespoonfuls of consommé, place it at the corner of the stove, and skim well, let simmer till the onions are done; then take them out with a colander spoon and place them in another stewpan, reduce the sauce till it adheres to the back of the spoon, pass it through a tammie over the onions, have twenty pieces of cooked streaky bacon in diamonds the size of the onions, put them in the sauce, which make hot, but not to boil, sauce over and serve.
No. 851. Filets de Lièvre piqué, mariné en demi-glace.
Prepare and lard twelve pieces of fillets as usual, have ready a quart of marinade, see filet de bœuf à la Bohemienne (No. 426), and put them into it for three days; when wanted dry them on a cloth, butter a sauté-pan, lay in the fillets, cover them with a sheet of buttered paper, and stand them twenty minutes in a moderate oven, glaze and salamander a light brown, and dress in crown on a border of mashed potatoes, then pour as much of the butter off from the sauté-pan as possible, and put eight spoonfuls of the marinade and a pint of brown sauce (No. 1) into it, reduce over the fire, keeping it stirred till it adheres to the back of the spoon, add a small piece of glaze and a teaspoonful of currant jelly; sauce over and serve.