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.
Purée of Pheasants
1 pheasant
1 quart stock
3 ozs. boiled rice
1 table-spoon glaze
Roast the pheasant until it is thoroughly done. Cut off all the meat. Set aside the white meat. Put the rest with the bones and stock into a sauce-pan. Bring to the boil and simmer for an hour. Chop and pound the meat. Add the rice to it. Dilute with the strained stock. Pass through a tammy. Add the table-spoonful of glaze (see [p. 14]). Serve with croûtons.
Purée of Rabbit
1 rabbit
1¹⁄₂ pints water
2 ozs. barley or rice (well boiled)
¹⁄₂ pint cream
1 table-spoon brown roux
Roast the rabbit, seasoning it with salt, pepper and nutmeg. When it is done, cut off all the meat. Put the bones with the water to make a stock and simmer an hour or two. Skim and strain. Chop the meat and pound it. When the stock is ready, put it with the meat and barley or rice through a tammy. When ready to serve, heat the purée gently, and add the roux (see [p. 12]). Season, and add half a pint of scalded cream. Quenelles of rabbit may be served with this purée (see [p. 105]).