Terrine of Hare

Choose a fresh-skinned and clean hare, remove the fillets from the back, the minion fillets and the kidneys, reserving these apart. Take the meat from the shoulders and legs and chop it well; mix with it an equal quantity of boned turkey forcemeat (No. 65), and an equal quantity of baking forcemeat (No. 64); mix well. Pare the large fillets from the hare's back; cut them up into big squares and put into a vessel with the minion fillets and kidneys cut likewise, adding as much blanched fat pork cut the same, a few raw truffles and a piece of foies-gras; season these meats and pour over a few spoonfuls of brandy and Madeira wine, then let macerate for a few hours. Select a proper-sized cooking terrine, cover the bottom and around with thin slices of fat pork and fill it up in layers, intermingling each layer of forcemeat with a bed of the squares prepared before-hand, and finishing with forcemeat on top; cover the whole with fat pork. Set the terrine on a baking pan with a little hot water and let bake for one hour and a half to two hours in a slow oven; after removing, put it away in a cool place, with a weight laid on top, for three-quarters of an hour at least, and serve it only after twenty-four hours has elapsed; remove the fat from the top, and garnish with chopped jelly and croutons (No. 2442).