Cutlets of Young Hare a la Favorite

Take both fillet and minion fillets, suppress the sinews and cut the meat lengthwise in two or three pieces; flatten and pare into half hearts, salt and lay them on a buttered baking sheet; bend them all to the right and give them the shape of a cutlet. Cut each minion fillet in three equal pieces, streak them on their length with truffles and place on the outside edge of the cutlets, cover over with bards of fat pork or else melted butter and cook in a brisk oven; drain and decorate with fancy favor frills (No. 10). Lay these cutlets on bread-crumb croutons cut the same size, dressing them in a circle, and fill the center with a stew composed of quenelles made with the leg and shoulder meats, truffles, mushrooms and espagnole sauce (No. 414), well reduced and beaten with some fumet (No. 397) made of the hare's carcasses and bones; serve more of this sauce apart at the same time.