Select a very fresh hare and bone it out from the back before emptying it so that the skin of the belly may be kept intact. Remove the legs and shoulders but leave the head attached. Sprinkle the legs and shoulders with
Prepare a Gratin Forcemeat C with the hare’s liver, some salt pork fat and trimmings of raw truffle. Prepare another forcemeat with the flesh from the legs and shoulders, the same weight of fresh pork fat,
Fill the boned hare with this mixture, sew it up carefully and tie back the head to give it the appearance of the animal at rest. Wrap the stuffed hare in slices of salt pork fat; line a correctly sized Terrine with layers of the same fat and place the prepared hare inside. Sprinkle with
Now pour into the Terrine a Fumet prepared from red wine and the bones left from the hare. Cover the hare and cook gently in a moderate oven for approximately 3 hours.
Allow to half cool, drain off the cooking liquid and completely remove all the slices of fat. Pass the cooking liquid through a fine strainer, return it to the Terrine and then completely fill up with good savoury aspic jelly. Keep in a refrigerator for 2 days before serving.
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