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Salmis of Hare

Clean and skin a hare, split it down the back and cut off all the fillets with their bones attached. Put the remainder of the hare into a saucepan with a rich sauce and stew until the meat will easily leave the bones; stew also the liver together with a little calf's liver and pound them in a mortar with butter and seasoning; also pound the stewed flesh of the hare with more seasoning and butter, keeping them separate from the liver. Put two breakfast cupfuls of stale breadcrumbs into a basin, pour over one pint of boiling cream, throw in a raw onion and a bay leaf and let it get cold. Take out the onion and bay leaf and work in a large piece of butter, a seasoning of white pepper, mace and salt. Mix half of this with the liver and the other half with the pounded hare meat. Place these two mixtures in alternate layers in a mould and steam them for an hour. Arrange the cutlets on a dish with one-half pound of melted butter poured over, allow them to soak, spread them out to cool, fry in butter, turn the contents of the mould out onto a dish and arrange the cutlets round, leaning them against it. Then pour around a good rich sauce made from truffles, red wine and any bones of hare not previously used, season all to taste and thicken with roux.