ENTRÉES OF GAME.
No. 848 Filets de Lièvre sauce reforme.
Procure three good-sized but young hares, when skinned lay them on a table and pass a knife down the back-bone, from the shoulder to the leg, keeping it close to the ribs till you have extracted the fillet, when done lay the fillets on a board the skin side downwards, and with a thin knife cut off the whole of the skin, by pressing your hand upon the fillet and drawing the knife along from the thin end to the thick; cut each fillet in halves, beat them lightly, trim them of a nice shape, and lard them neatly, then cover the bottom of a stewpan with thin slices of fat bacon, lay the fillets over, add three onions in slices with a bunch of parsley, a blade of mace, and a couple of cloves, put in a little broth, but not to cover them, place the lid on the stewpan and place them in a moderate oven till tender, glaze and salamander a nice colour, take them out, drain them a minute on a cloth, trim nicely, and dress them in crown on a border of mashed potatoes, and serve with a sauce reforme (No. 35) over, previously placing a thin piece of toasted bread the same size as the fillets between each.