Hare Loaf
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g boneless lean hare
- g butter
- g flour
- g grated Parmesan
- egg yolks
- l milk
- g ham
- onion
Instructions
- Cook a chopped ham-and-onion base with half the butter and the hare pieces, then finish with broth.
- Pound the cooked hare with its juices and pass through a sieve.
- Make a balsamella with the flour, remaining butter and milk; when cold, mix in beaten egg yolks and the hare.
- Mold with buttered paper in the base and cook in a bain-marie.
- Serve cold coated in aspic, ideally in a seamless jacket set in a larger mold.