1824—Pâté de Lièvre

Clear the fillets, the minion fillets, and the legs of all tendons; moderately lard them; season them; set them in a dish with an equal quantity of truffles and fat bacon strips; sprinkle with some brandy, and leave to No. 168, Cooked Marinade for Venison for one hour. With what remains of the meat, some fillets of veal and pork, in the proportion of six oz. per lb. of hare; fresh, fat bacon in the proportion of one and one-half lbs. per lb. of hare; and spiced salt, prepare a forcemeat, and finish it with one egg and three tablespoonfuls of brandy per lb. of forcemeat.

Rub through tammy, and add a portion of the hare’s blood.

Line a round or oval buttered mould with raised-pie paste, and completely cover the paste with slices of bacon. Then coat inside with forcemeat, and fill up the mould with alternate layers of forcemeat, hares’ fillets, truffle, and fat bacon strips.

Finish with a layer of forcemeat; cover with a slice of bacon; sprinkle a pinch of powdered thyme and bay over the latter; close the pie with a layer of paste, which should be sealed down round the moistened edges; pinch the crest inside and out, and finish off the pie by means of imitation leaves made from paste.

Gild; bake in a moderate oven, and, when the pie is almost cold, pour some jelly flavoured with hare fumet into it.