Fillet three hares as before and cut each fillet into four escalopes in
a slanting direction; beat them into an oval shape, put an ounce of
butter in a deep sauté-pan, with a teaspoonful of chopped eschalots;
when the butter is melted lay in the escalopes, season them with a
little pepper and salt, and place them on a sharp fire; when half done
turn them over, be careful not to do them too much; when done dress in
crown upon a border of mashed potatoes, pour off the butter, then put a
glass of port wine in the sauté-pan, with fifteen spoonfuls of
demi-glace (No. 9), a little salt, and sugar, reduce it three minutes,
keeping it stirred, sauce over and serve.