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Timbales of Hare

Trim off all the skin of some cold cooked hare, chop the flesh, place it in a mortar and pound till smooth; mix it with one-third of its quantity of grated bread crumbs, a little finely-chopped parsley and pepper and salt to taste. Whisk the whites of two eggs to a stiff froth, stir them in with the mixture and add a few drops of clear gravy to bring all to a proper consistence. Butter some small timbale moulds, fill them with the mixture, place them in a stewpan with boiling water to three-fourths of their heights, and steam for about half an hour. Warm a little rich gravy and mix it with one tablespoonful of claret. When ready turn the timbales out onto a hot dish, pour round the gravy, and serve.