Thick Hare Soup with Profiteroles

Name: Thick Hare Soup with Profiteroles (Purée de Lièvre aux Profiteroles)
Ingredients: herbs with basil; manner; mace; meat; raw yolks; warm cream; cream; vegetables; game bones; profiteroles; hare; eggs; fresh mushrooms; marjoram; brown cornflour; polson’s cornflour; brown stock; turnip; carrot; butter; crushed peppercorns; leek; croûtons of fried bread; celery; port wine; onions

Purée de Lièvre aux Profiteroles

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Cut up the cleansed hare into small joints and put it in a stewpan with two ounces of butter, one