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One Orange and

One ounce of dried Cherries to dish up with.

Cut as many nice fillets off the hare as you can, lard them and braise them in the stock, vegetables, cloves and bouquet garni, watch them and baste them; when the bacon they are larded with turns a pale brown, the fillets are ready to serve.

While the fillets are cooking, make some quenelle meat (see Quenelles, p. 128) of these ingredients.

The Meat of the Hare that is left after the Fillets are cut.