26o COOKERY OF THE HARE 



in a cold place. Truffles can, of course, be packed 

 with the meat, and cooked mushrooms also, the 

 trimmings of both being used m. making the 

 fumet. 



Of eiitrees of hare several pages might be written. 

 A few general remarks must, however, suffice, for my 

 sketch, in so far as processes are concerned, has 

 already become a little too technical. It is, ot 

 course, only with the hare's back and delicate under 

 fillets that we have now to deal, out of which a 

 number of dishes can be made : — Fikts, Jilets 7mgnons, 

 escalopes, noisettes, gre?iadins, cotelettes, &:c. &c. These 

 may be grilled, sautes, crumbed and fried, or braised ; 

 and they may be larded or not according to desire. 

 For their garnish there are, to be sure, truffles, cocks' 

 cowihs, finajiciere, foies gras,fonds d'artichauts, chest- 

 nuts, mushrooms, olives, ham, and so forth. Com- 

 paratively lately preserved cherries have been in 

 fashion for this purpose, but their use needs a good 

 deal of care, lest the effect be too sweet. I have had 

 experience more than once of this error, and have 

 even known cases in which the dish might have been 

 better named compote de cerises au lievre, and pre- 

 sented as an entreinets Sucre, the sauce being a syrup 

 and nothing more. Noisettes de lievre a la Bearnaise, 

 a la Bordelaise (with the standard Bordelaise sauce 



