Home › Entrées › Salt, Lemon-juice, Cayenne

Salt, Lemon-juice, Cayenne

Chop up the bones of the hare, fry them in the butter with the bayleaf, thyme, garlic, and flour ; then add the stock, jelly, claret, the juice and rind of one orange, a few drops of lemon-juice, salt and cayenne. Let this all boil for twenty minutes.

To dish up the hare, turn out the moulds of quenelle meat, and place them in a circle on a dish; lay the fillets on the top with thin slices of orange in between each fillet; boil one ounce of dried cherries for five minutes in a little claret, take them out and place them in the centre of the fillets; strain the sauce and pour it over the hare.