Paschet Eze Zaitza

• 1 young hare
• 4 or 5 hard-boiled eggs
• ¼ lb. of cream cheese

Clean and skin the hare, lard it with thin strips of larding fat, and roast it till ¾ cooked. Remove the meat from the bones, and cut the fillets into small rounds 1 inch in diameter. With the remaining meat, make a forcemeat with