Patience Gray, Primrose Boyd

Hare Pâté

Preparation info
  • Serves

    4

    • Difficulty

      Complex

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By Patience Gray and Primrose Boyd

Published 1957

  • About

A hare with red fur irresistibly recalls Senator Couteaux and the emotion created by his Lièvre à la royale. A Scottish hare of darker hue can be used for the preparation of this pâté.

Ingredients

  • 1 small hare
  • 6 ounces of bacon fat or dripping
  • 2 cloves of

Method

Sharpen a chef’s knife and cut the flesh of the hare from the bones. Put the bones in a pan with a little salt, cover with water, and simmer gently for at least four hours. Then strain the stock and leave it to cool.

Put the meat in an earthenware crock, and mix with it the crushed garlic clove, the mace and clove heads powdered, a chopped stick of celery, the bay leaves, and some groun