The fillets of hare are represented by those pieces of meat lying along and on top of both sides of the backbone. They should be removed from the carcase of the hare along its complete length from the point of the haunch to the beginning of the neck.
Carefully remove all sinew and lard them with fine strips of salt pork fat or truffle, or cut shallow incisions and inset these with slices of truffle according to requirements. They are generally formed into the shape of crescents, each being sufficient for two or sometimes three people if fairly large.
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