3574 Pâté chaud de Lièvre Saint-Estèphe

Name: Pâté chaud de Lièvre Saint-Estèphe
Cuisine: France
Ingredients: sauce salmis; game glaze; hare; forcemeat; butter; panada

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cover the bottom and sides of a buttered Charlotte mould with a layer of ordinary short paste, then cover this with a thick layer of forcemeat of hare with panada and