Cut the forepart including the shoulders and one leg of hare into small pieces; fry them until brown in a little butter together with a small Mirepoix of carrot, onion, celery, white of leek, lean ham, parsley stalks and a little thyme and bayleaf. Sprinkle with 30 g (1 oz) arrowroot and moisten with 2 litres (3½ pt or 9 U.S. cups) White Bouillon, bring to the boil and allow to cook very gently for 2½ hours.
Remove the pieces of leg of hare, cut the flesh into small dice and keep warm in a little of the strained soup. Allow the soup to simmer for another 20 minutes then add the sliced liver from the hare and cook gently for a further 10 minutes until cooked. Remove the rest of the hare and liver, strain the cooking liquid and simmer gently, skimming it very carefully for 20 minutes. Meanwhile, remove all the bones from the pieces of hare, finely pound this flesh and liver then pass it through a fine sieve; place this purée into a tureen.
At the last moment finish the liquid of the soup with 3 tbs of an infusion of basil, marjoram and rosemary, a touch of Cayenne and 60 g (2 oz) butter added away from the heat. Pass this through a fine strainer over the purée and mix it well with a whisk. Finally add the reserved dice of hare and 34 tbs Port wine.