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 the chopped eggs, the cream cheese and butter, season with salt and pepper and bind with 1 or 2 eggs. Line a mould with pastry or make a large raised pie, arrange alternate layers of forcemeat and the pieces of fillet till it is filled, and cover with pastry. Proceed as in the last recipe. Make a sauce with the bones, the contents of the roasting pan, a little game stock, lemon juice and Madeira, pour a few tablespoons into the pie and serve the rest separately.