Pie of Young Wild Rabbit au Chasseur

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Instructions

  1. Line a round, fairly high-sided and well-buttered pie mould with ordinary paste.
  2. Garnish the bottom and the sides with a thick layer of forcemeat made with the flesh of the thighs and shoulders.
  3. Cut the fillets into escalopes, stiffen them in butter and dispose them along this forcemeat.
  4. Slice raw mushrooms, toss them in butter and bind them with a reduced sauce Chasseur to which an essence of young rabbit, drawn from the trimmings and carcasses, has been added; fill the void with them.
  5. Cover the whole with forcemeat.
  6. Close the pie with a sheet of paste, well soldered.
  7. Bake for an hour in an oven of moderate heat and turn out at the moment.
  8. Serve a sauce Chasseur at the same time.

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