No. 993 — Breakfast Hare 'Cheese' (Baked Savoury Loaf)
English historical translation of Molokhovets recipe No. 993 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and roast a hare as described in the general note. When it is half done, cut it into pieces, put in a saucepan with ⅛ Russian pound of butter, cover and braise until tender.
Remove all meat from the bones and chop finely. Add an omelette made from five eggs, ¼ Russian pound of grated cheese and ½ Russian pound of butter.
Pound together, rub through a coarse sieve and add a little nutmeg, concentrated dried stock dissolved in a spoonful of broth, ¼ glass of wine and chopped truffles. Mix thoroughly.
Butter a saucepan, dust with cheese, fill with the mixture and bake. When cool, cut into slices.
Serve with vinegar and Provençal olive oil.
To provide
1 hare, 5 eggs and ⅜ Russian pound of cheese About 3 lots of dried stock and a small glass of wine | 3–4 truffles Almost 1 Russian pound of butter |