Hare Soufflé

Ingredients

• 400 grammes hare flesh
• Filets mignons of hare
• Butter
• Truffles
• Sauce Demi-glace with hare fumet

Instructions

1. With 400 grammes of hare flesh, prepare a light farce Mousseline.
2. Poach it in a charlotte mould, buttered and decorated with truffles; or dress it and poach it in an ordinary soufflé casserole.
3. Cut the filets mignons into escalopes and toss them in butter at the moment.
4. Turn the Soufflé out onto a round dish and coat it lightly with sauce Demi-glace with hare fumet.
5. Surround the base with the escalopes alternated with slices of truffle.
6. If the Soufflé has been poached in a special casserole in which it is served, add the escalopes and slices of truffle to the sauce instead and serve this garnish separately.