Escalops of Young Hare a la Roederer, Garnished with Quenelles

Prepare the escalops in the following manner: raise the fillets and minion fillets from a young hare, remove all the sinews, and cut them up into escalops; fry in butter with sliced fresh truffles, drain off the butter and detach the glaze with white wine; slice some ham thinly, and from these remove small rounds with a tin tube, adding them to the other ingredients, then heat up the whole without boiling. Drain off the escalops, and dress in a circle of game quenelles (Fig. 75). Reduce the white wine with as much half-glaze sauce (No. 413), and when this becomes rich and succulent season properly, strain and pour it over the whole.