3575 Lièvre Farci Périgourdine

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare and empty the hare taking care to collect all of the blood. Break the bones in the lower part of the legs so that it will be possible to truss them easily. Remove any sinew from the legs and along the back and lard these parts finely with strips of salt pork fat.

Chop the liver, heart, lungs and 4 chickens’ livers together with 150 g (5 oz) fresh pork fat. Add to this mixture, 150 g (5 oz) white breadcrumbs soaked in milk and squeezed, 60 g (2 oz) chopped onion, cooked in butter and cooled, the blood from the hare, a pinch of chopped parsley, a touch of crushed garlic and 100 g ( oz) trimmings of raw truffle. Mix together well and fill the hare with this stuffing. Sew up the skin of the belly, truss it, then braise it with white wine for approximately 2½ hours. Baste the hare frequently with the cooking liquid, glaze it at the last moment and when ready place on a long dish.

Add 4 dl (14 fl oz or U.S. cups) Sauce Demi-glace made with Game Stock to the braising liquid. Reduce it, remove the fat and pass through a fine strainer. Add 100 g ( oz) chopped truffle to this sauce, pour a little of it around the hare and serve the rest separately.