FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesRabbit, Hare & Squirrel >  Hare Stew a la Parisienne (1893)

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

HARE STEW A LA PARISIENNE (1893)

La Cuisine Française: French Cooking for Every Home
Adapted to American Requirements, by François Tanty (1893)

CIVET DE LIEVRE A LA PARISIENNE.
STEW OF HARE A LA PARISIENNE.
(Entree.)
 

PROPORTIONS.--For five persons:

    Hare................1
    Bacon...............1/2 lb
    Small onions........24
    Butter..............2 tablespoonsful
    Flour...............2 tablespoonsful
    Red wine............1 glassful
    Stock...............1 glassful
    Vinegar.............1/4 glassful
    Time --1¾ hours
     

PREPARATION

1st. Skin and wash the hare, cut it in pieces about the size of an egg.

2d. Melt in a sauce pan 2 tablespoonsful butter. Fry 1/2 lb. bacon cut in dices, about 1½ inches long and 1/2 inch thick. Add about 24 small onions, brown the whole till well colored, then take the onions and bacon out of the butter and place them aside.

3d. Place the hare in a saucepan. Fry and sprinkle over 2 tablespoonsful flour, stir well the whole and add 1 glassful red wine and 1 glassful stock, some salt and pepper, and boil awhile.

4th. Add the onions and the bacon (already half cooked) and cook slowly for about 1½ hours. 5th. When ready to serve mix the liver (the gall bladder having been removed) with 1/4 glass vinegar and pour it in the sauce pan. Serve in a hollow warm dish.
 

The complete 'La Cuisine Française' may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/


 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages