Hare Pie in a Dish

Remove the meats from two young hares, keep the tenderloins and minion fillets apart and pare the remainder, suppressing all the skin and sinews; cut the meats into pieces and range them in a sautoir with half a pound of grated fat pork, the liver, the lights, and a tablespoonful of finely chopped onions; toss the whole over a brisk fire without letting it attain color, then take off to cool; chop and pound with three-quarters of a pound of grated fresh fat pork and four ounces of fresh pork tenderloins. Pare the reserved tenderloins and minion fillets, cut them in half-inch squares and add to them half a pound of peeled and cut-up truffles; season with salt and pepper and throw over a gill of Madeira wine and as much brandy. Two hours later put in the cooked meats. Line a deep pie dish, fit to go in the oven, with thin slices of fat pork, pour in the preparation and cover with a slice of the same pork, thyme and bay leaf, then lay over a foundation paste (No. 135) cover, egg it twice and bake in a moderate oven; when done allow to cool, remove both cover and pork, clean the dish, place on a folded napkin, then decorate the edges of the pie dish with a border of jelly croutons and the center with chopped jelly.