Young Hares' Paupiettes with Stuffed Olives

Take the fillets and minion fillets from two young hares, suppress the nerves and separate them lengthwise in two; flatten all the pieces and then cut them up into twelve bands or strips an inch and a half wide by two and a half long; season with salt, pepper and nutmeg. Pass twice through the chopping machine (Fig. 47) a pound of the lean meats, cut from the legs and shoulders of the hare with as much fresh fat pork; when the whole is very fine add to it some cooked fine herbs (No. 385), two ounces of bread crumbs, one egg, salt and pepper. Spread a layer of this hash on each strip, roll them over on themselves and place in buttered paupiette rings. Make a fumet (No. 397) with the carcasses and fragments moistening it with white wine; reduce some espagnole sauce (No. 414) with this fumet, despumate it free of all fat and scum that arises to the surface. Cook the paupiettes in a sautoir lined with bards of fat pork, and moisten with white wine mirepoix stock (No. 419); when done, drain off and strain the stock, reduce it with the espagnole and fumet. Stuff some Spanish olives with anchovies, heat them in a little gravy (No. 404); dress the paupiettes in a circle, fill the center with the stuffed olives and place a channeled mushroom (No. 118) on each paupiette; cover with a part of the sauce, serving the rest in a sauce-boat.