3791 Pàté de Lièvre

Name: Pàté de Lièvre
Cuisine: France
Ingredients: spiced salt; brandy; lean ham; paste; pie; fresh pork fat; pork fat; fillets; salt; hare; lard; forcemeat; saddle; ham; thyme; bayleaf; aspic jelly; hare-flavoured

Hare Pie

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Bone out the saddle and legs of a hare, remove the tendons and lard the fillets from the back, the minion fillets