• 1 hare
  • 5 eggs
  • lb cheese
  • 1 wineglass wine
  • 3–4 truffles
  • almost 1 lb butter
  • about 3 lots dry bouillon


Skin a hare and fry in 1 spoon butter. When half cooked, chop into parts and place in a saucepan. Add lb butter and stew, covered, until tender. Remove the bones and finely chop the meat. Add an omelet made from 5 eggs, ¼ lb cheese, and ½ lb butter. Pound everything together and rub through a fine sieve. Add a little nutmeg, dried bouillon diluted in 1 spoon bouillon, ¼ glass wine, and chopped truffles. Mix everything thoroughly. Grease a saucepan with butter, strew with cheese, fill with the prepared forcemeat, and bake. Slice when cool. Serve with vinegar and olive oil.