Hare Soup

Consommé de Lièvre


Take some hare bones either raw or cooked, chop them up and put them into a stewpan with two sliced onions, one carrot, one turnip, two leeks, six or eight peppercorns, three or four cloves, a blade of mace, a few little strips of celery, and a bunch of herbs, such as thyme, parsley, bayleaf, basil, and marjoram; fry them all together with one and a half ounces of butter for about fifteen to twenty minutes, with the pan covered, then cover them with any stock made from cooked meat bones, and if using fresh hare the blood can also be used; cook together for about two and a half hours, then strain off the stock and remove the fat, and to each quart of the stock mix four whites and shells of eggs, and half a pound of lean beef or hare that has been chopped up fine; put it into a stewpan and stir occasionally until it boils, then draw the pan to the edge of the stove and let it simmer gently for about one hour and a half, strain off through a clean soup cloth and put it into the bain marie to get hot; when ready to serve garnish with quenelles made of hare and little herb forcemeat balls and sprigs of chervil and tarragon.

Quenelles for Hare Soup

Take four ounces of hare meat, four ounces of panard, pound each separately, then mix them together with a pinch of salt, a tiny dust of cayenne pepper, and one and a half eggs, work into a smooth paste, then rub through a coarse wire or hair sieve; divide the farce into two parts, colour one part with a little cream and the other with a little carmine; put each into forcing bags with plain pipes and force the mixture out on to a buttered sauté pan, then pour in a little boiling water from the side of the pan and watch it re-boil, let the pan stand on the side of the stove for about eight to ten minutes; strain off the water, rinse the quenelles with warm water and put into the soup.