Epigrammes of Young Hares a la Polignac

Raise the fillets and minion fillets from two young hares; suppress the skin and nerves and cut the fillets slanting into two pieces each; beat lightly and pare them all into cutlet form; season with salt, pepper, fine spices and truffles cut in thin shreds. Mince the fragments of the meat, add a third as much pork tenderloin and chop the two well together with as much chopped fat pork as fresh pork; season with salt, pepper and nutmeg, adding some reduced espagnole sauce (No. 414). Divide this preparation into twelve parts, have as many squares of "crepine" or caul fat four inches by five spread out on a cloth, on each one lay half of its intended forcemeat, on top the pared cutlet-form fillet and then the remainder of the forcemeat; fold the "crepine" or caul fat into an oval shape, lay them on a baking sheet, baste over with butter, bestrew with bread-crumbs and cook in the oven. Dish them up in a circle intercalated with cutlets made of very delicate hare quenelle forcemeat (No. 91) made with the parings, dip in eggs, bread-crumb over and then fry in olive oil. Pour into the center of the center of the circle a little marinade sauce (No. 496) with chopped truffles added. The quenelle forcemeat cutlets can be replaced by others made of hare croquette preparation (No. 885).