Prepare and cut the hare as for the ordinary Civet, season and fry the pieces in butter until stiffened and coloured. Sprinkle with
Season with salt and pepper and add
As soon as the hare is just cooked, tip the whole on to a sieve. Transfer the pieces of hare to a clean pan then pass the sauce and onions through the sieve. Pour this sauce over the pieces of hare and reheat thoroughly.
To serve: place into a timbale or deep dish and surround with heart-shaped Croûtons of bread fried in clarified butter and coated on one side with redcurrant jelly.
© 1903 All rights reserved. Published by Taylor and Francis.