1820—Soufflé de Lièvre

With one lb. of the meat of a hare, prepare a light mousseline forcemeat; add thereto the whites of two eggs, whisked to a stiff froth; poach the mousseline in a soufflé saucepan.

Cut the hare’s minion fillets into collops, and toss them in butter at the last moment.

Cook the soufflé in a moderate oven; coat the top lightly with half-glaze sauce flavoured with hare fumet, and surround it with the minion-fillet collops, alternated with slices of truffles.

The minion-fillet collops and the slices of truffles may be added to the sauce, and this garnish is served separately in another timbale.