Pâté of Hare

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

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The hare should be roasted, and frequently basted with butter. When nearly cooked, remove from the oven. Cut into joints and remove all the meat from the haunch, the legs, and remove the skin. Chop the meat finely, and mix with equal parts of finely chopped gammon, 2 or 3 chopped shallots, previously cooked in butter, a few chopped cooked mushrooms, 5 or 6 anchovies, also chopped, 2 tablespoons of grated Parmesan cheese, 3 tablespoons of breadcrumbs, 2 whole eggs, 1 glass of red or white wine, pepper. Mix all thoroughly and rub through a sieve. Butter an earthenware terrine, sprinkle with breadcrumbs, put a few slices of bacon in the bottom, over it a layer of the hare and the other ingredients, cover with more bacon, and continue putting in alternate layers till the terrine is filled. Bake in a moderate oven for 1½ hours. Remove from the terrine, put on a hot dish and serve with Champignon sauce.