Hare Loaf

Ingredients

• 250 g boneless lean hare
• 100 g butter
• 50 g flour
• 30 g grated Parmesan
• 6 egg yolks
• 1/2 l milk
• 20 g ham
• onion

Instructions

1. Cook a chopped ham-and-onion base with half the butter and the hare pieces, then finish with broth.
2. Pound the cooked hare with its juices and pass through a sieve.
3. Make a balsamella with the flour, remaining butter and milk; when cold, mix in beaten egg yolks and the hare.
4. Mold with buttered paper in the base and cook in a bain-marie.
5. Serve cold coated in aspic, ideally in a seamless jacket set in a larger mold.