Fillet one large hare and make six cotelettes out of the two fillets as
in the last, egg and bread-crumb them with a little chopped ham mixed
with the bread-crumbs, and fry in oil as before; you have previously
made forcemeat of the legs as described (No. 123), with which make six
large quenelles, poach, and dish them on a border of mashed potatoes
alternately with the cotelettes; have ready the following sauce: put a
teaspoonful of chopped eschalots in a stewpan, with two of tarragon
vinegar and a piece of glaze half the size of a walnut, place over the
fire two minutes, add a pint of white sauce and eight spoonfuls of
white stock, reduce till rather thick, then add a little sugar and
twenty small pickled onions; sauce over the quenelles, glaze the
cotelettes and serve.
For boudins de lièvre, or quenelles, proceed the same as for boudins or
quenelles de volaille, only using forcemeat made from the legs of the
hare instead of the forcemeat of fowl; and for jugged hare and civet de
lièvre, see Kitchen at Home. They may be made from the legs after you
have taken the fillets for other purposes.