Hare Pie

Ingredients

• 1 kg half a hare, head and paws removed
• 230 g lean milk-fed veal
• 90 g butter
• 80 g salted tongue
• 80 g ham fat
• 50 g fatty-and-lean ham, cut half-a-finger thick
• 30 g ham, finely cut
• 60 g black truffles
• 30 g flour for the balsamella (bechamel)
• 3 dl Marsala
• 2 eggs
• 1/2 glass milk
• broth
• pastry (see below)

Instructions

1. Reserve 80 g lean hare; strip and break the bones, setting them aside.
2. Steep the cut hare meat and reserved lean in two-thirds of the Marsala with aromas, salt and pepper several hours; meanwhile pound the raw veal fine.
3. Brown the drained meat with bones, aromas, ham fat and 30 g butter, moistening with Marsala and broth until cooked.
4. Cut fillets from the reserved lean, ham and tongue; pound and sieve the rest of the hare meat and the bones.
5. Make a balsamella; combine with all the passed meat (hare and raw veal), the eggs and seasoning.
6. Case with the pastry, fill in three layers with truffle and fillets as in No. 370, top with ham slices, cover and bake. Serves up to twenty.