3594 Pâté de Lapereau de Garenne au Chasseur

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Line a well buttered, round raised pie mould with Ordinary Short Paste. Coat the bottom and sides with a layer of forcemeat made from the flesh of the legs and shoulders of the rabbit.

Bone out the trunk of the rabbit into long fillets, cut into thickish slices and fry quickly in hot butter to lightly set them; arrange in the prepared mould to completely cover the forcemeat.

Fill up the centre of the mould with sliced mushrooms cooked in butter and mixed with well reduced Sauce Chasseur containing an essence prepared from the bones and trimmings of the rabbit.

Cover with more of the same forcemeat then close up the pie with a layer of short paste, seal the edges well and finish in the usual manner.

Cook in a moderate oven for 1 hour and demould as soon as ready. Serve accompanied with Sauce Chasseur.