Skin a fine young hare, and truss it as for roasting, stuff with a
forcemeat made of the liver (see faisan à la corsaire, No. 544), put it
on the spit, rub well with oil, and while roasting sprinkle a little
flour over now and then; have ready the fillets of three other hares
skinned and nicely larded, put some butter in a sauté-pan, and fry them
gently of light brown colour, rather underdone; cut each fillet in
halves, and have twelve pieces of toasted bread cut in the form of
hearts, of the same size as the fillets; dress them alternately on your
dish upon a border of mashed potatoes, dress the hare in the centre,
glaze the fillets and bread, and pour a quart of sauce poivrade (No.
33), in which you have introduced a spoonful of mild orange marmalade
instead of the currant jelly, over the hare, and serve very hot.