Timbale of Young Hare

Bone a young hare, cut it up into sixteen pieces, and put these into a saucepan with melted fat pork, two tablespoonfuls of chopped onions and half a pound of bacon cut in half-inch squares and blanched. Fry these meats over a good fire, season with salt and spices, and when well stiffened throw in a pound of medium-sized mushrooms turned and channeled (No. 118), also a glassful of white wine; cover the saucepan, reduce the liquid quickly and leave till cold. Butter a plain timbale mold six inches in diameter by six inches high, strew the bottom with a handful of freshly and finely cut-up noodle paste (No. 142), or else pretty pieces cut out with a column tube; apply them all over the inside surface, wetting lightly with water, then line the mold with foundation paste (No. 135), having it rolled out very thin; now cover the bottom and sides with a thin layer of chopped game forcemeat (No. 67). Fill the timbale with the hare and some game quenelles (No. 733) intermingled; cover with a layer of the same forcemeat and over this a round flat of the paste, attaching it to the lower one at the edge. Place the timbale on a small baking sheet and push it into a moderate oven to cook for one hour and a quarter; after removing from the oven, invert it on a dish, make a hole in the center and pour into the inside a brown sauce (No. 414) reduced with Madeira and game fumet (No. 397) made with the hare parings and the mushroom peelings, then strained through a tammy.