No. 3662 — Hare Cheese (Baked Meat Terrine)
English historical translation of Molokhovets recipe No. 3662 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare and roast 1 hare as directed in the source's general note. When half done, cut into pieces, put into a saucepan with ⅛ pound butter and braise under a lid until tender.
Remove meat from the bones, chop finely, and add scrambled eggs made from 5 eggs, ¼ pound grated cheese and ½ pound butter.
Pound together, rub through a coarse sieve and add a little nutmeg, dried concentrated stock dissolved in a tablespoon broth, ¼ glass wine and chopped truffles.
Butter a saucepan, sprinkle with cheese, fill with the prepared forcemeat and bake. When cool, cut into slices and serve with vinegar and Provençal (olive) oil.
The printed list gives 1 hare, 5 eggs, ⅜ pound cheese, 3 lots dried stock, a small glass wine, 3–4 truffles and almost 1 pound butter.
Ingredients (as printed):
1 hare, 5 eggs and ⅜ pound cheese. 3 lots concentrated stock; 1 small glass wine. | 3–4 truffles. Almost 1 pound butter. |